Leftfield entry: Lasagna recipe

I know, I know...this is totally unexpected from me. I can't be too predictable, though! Since marrying into a full family I've honed some kitchen skills, partially out of necessity - mostly because I subscribe to the philosophy that anything worth doing is worth doing right.

Last night I made my first lasagna using this recipe and thought I'd share it with y'all. I've never ever in my life cooked with brown sugar. There's a first time for everything.

Ingredients
•1 1/2 pounds lean ground beef
•1 onion, chopped
•2 cloves garlic, minced
•1 tablespoon chopped fresh basil
•1 teaspoon dried oregano
•2 tablespoons brown sugar
•1 1/2 teaspoons salt
•1 (29 ounce) can diced tomatoes
•2 (6 ounce) cans tomato paste
•12 dry lasagna noodles
•2 eggs, beaten
•1 pint part-skim ricotta cheese
•1/2 cup grated Parmesan cheese
•2 tablespoons dried parsley
•1 teaspoon salt
•1 pound mozzarella cheese, shredded
•2 tablespoons grated Parmesan cheese
Directions
1.In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2.Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3.In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4.Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5.Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.