1 package oven-ready lasagna noodles1 to 1 ½ pounds ground beef1 cup chopped onion1 28-ounce can tomatoes (undrained)2 6-ounce cans tomato paste2 teaspoons sugar2 ½ teaspoons dried basil¼ teaspoon pepper1 container (15 ounce) ricotta cheese1 egg, beaten1 tablespoon parsley flakes1/2 teaspoon salt¾ cup grated parmesan cheese4 cups shredded mozzarella cheeseCook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese and ½ teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.