Cheesy Lasagna
1 lb. ground meat
1 onion, chopped
12 oz. tomato paste
1 can crushed tomatoes
2 cups water
1 tbsp. dried oregano
2 tsp. garlic powder
2 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
15 oz. whole milk ricotta cheese
1/2 cup parmesean cheese
1 egg (optional)
9 lasagna noodles
1 lb. shredded mozzarella cheese
In a large skillet over medium heat, cook meat and onion until brown; drain.  Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar.  Cook over medium heat until it comes to a boil; reduce heat to low and simmer 1 hour.  

Meanwhile, blend ricotta, parmesean, and egg until smooth; set aside.  Bring a large pot of water to a boil; add lasagna noodles and cook for 8-11 minutes or until al dente; drain.

Spread 1 cup of sauce in the bottom of a 9x13 baking pan.  Cover sauce with 3 noodles.  Cover noodles with 1/3 of remaining sauce.  Top with half the mozarella.  Place another layer of noodles, then another 1/3 of sauce.  Top with ricotta mixture.  Top with remaining 3 noodles and remaining sauce.  Bake at 350 for 30 minutes.  Sprinkle with remaining mozzarella and bake an additional 15 minutes until golden and bubbly.
Free of the Following Allegens: Egg, Fish, Peanut, Shellfish, Soy, and Tree Nut