Meaty Lasagna

When Tim, and I were first dating we found a little pizza place within walking distance of his apartment that served the best lasagna we had ever eaten.  I used to order from there a few times and everyone loved it.  Sadly the place closed after a few years, but lucky for us, one of the owners, chef Brad, lived down the street from us and shared the recipe with us.  With Brad's permission, I am allowed to share the recipe with you.  Brad if you are reading this, it is not your recipe anymore; I made some slight changes :).

On a side note:  I made this for the Casserole Club at my local Ronald McDonald House.  We froze it for the nights they do not have donor meals. 

Ingredients:
2 lbs ground chuck beef
1 med chopped onion
2 teaspoons minced garlic
28 oz can crushed tomatoes
12 oz tomato paste
1 tablespoon sugar
1/2 tsp fresh rosemary chopped *
1/4 tsp oregano *
1/4 tsp basil *
salt and pepper to taste
16 oz ricotta cheese
1 egg
1 cup shredded parmesan cheese
2 or more cups of shredded mozzarella
1 package no cook lasagna noodles

* these can be replaced with 1 teaspoon Italian seasoning

In a large pot, brown meat with onion and garlic.  Then add crushed tomatoes, tomato paste, sugar, rosemary, oregano, basil, salt and pepper.  Simmer, covered for about 1 1/2 hours.  Do not skim the oil off the top; you will use this to grease the pan later. 
In a medium size bowl, mix ricotta cheese, egg, and parmesan cheese, salt and pepper to taste. 

Grease a 9x13 pan with the oil from the sauce.  Now assemble the lasagna. 
Place a thin layer of sauce on the bottom of the pan.  Layer the noodles, thin layer of the ricotta cheese mixture, layer of shredded mozzarella, and layer of sauce.  Repeat, for about 3 to 4 layers. You should end with the sauce covering the top layer.  Cover with aluminum foil and bake 375 F degrees for 25 minutes.  Remove foil and bake an additional 25 minutes.  Now cover the top with more mozzarella cheese and bake another 5 minutes.