Makes 8-10 servings

Italian Meat Sauce
2 medium onions, chopped
1 tbsp olive oil
4 garlic cloves, minced
1 lb lean ground beef
1 (14.5 oz) can basil, garlic and oregano diced tomatoes
2 (6oz) cans tomato paste
1 (8oz) can basil, garlic and oregano tomato sauce
1 bay leaf
1 tsp dried italian seasoning
1 tsp salt
1/2 tsp pepper

Lasgna
12 uncooked lasagna noodles
8 cups boiling water
1 tbsp olive oil
1 (16oz) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp pepper
18 thin part-skim mozzarella cheese slices, divided

1: Prepare Sauce
Saute onions in hot oil in a 3-qt skillet over medium-high heat 5 minutes or until tender. Add garlic; saute 1 minute. Add beef; cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Stir in diced tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 30 minutes.
2: Meanwhile, prepare lasagna
Place noodles in a 13x9 inch pan. Carefully pour 8 cups boiling water and 1 tbsp olive oil over noodles. Let stand 15 minutes; drain and pat dry. Stir together ricotta cheese and next 4 ingredients.
3. Preheat oven to 350 degrees. Discard bay leaf from sauce. Spoon 2 cups sauce into a lightly greased 13x9 inch baking dish. Arrange one-third noodles over sauce; top with about 3/4 cup ricotta mixture and 6 mozzarella cheese slices. Repeat layers twice.
4. Bake, covered, at 350 for 55 minutes. Uncover and bake 15 to 20 minutes or until bubbly. Let stand 10 minutes.