Lasagna - Vanessa Brown

1 lb ground meat
1/2 cup chopped onion
1 (16 oz) can diced tomatos
1 (6oz) can tomato paste
1 (15 oz) can tomato sauce
1/2 tsp dried oregano
10 oz lasagna noodles
2 eggs, beaten
2 cups ricotta cheese (16oz)
1/2 cup grated or shredded parmesan cheese
parsley
16 oz mozzarella cheese

Brown meat and onions; drain.  Stir in tomatos, paste, sauce, oregano, 1 tsp salt and 1/4 tsp pepper.  Simmer uncovered for 20 minutes, stirring occasionally. 

Combine eggs, ricotta, parmesan, parsley and some pepper. 

Arrand 1/2 of the noodles in a greased 9z13 in pan.  Spread with half of the cheese filling; add half of the mozzarella and half of themeat sauce.  Repeat layers.  Bake, uncovered at 375 until bubbly.  (About 40 minutes)  Let stand 10-15 minutes before cutting.