1 lb. ground beef
1/2 c. onion
1 clove of garlic
3 tbsp. fresh parsley
1 tbsp. basil leaves, chopped fresh or 1 tsp dried
1 tsp. sugar
1 (14 1/2-oz) whole tomatoes
1 (15-oz) tomato sauce
8 uncooked lasagna noodles
1 container (15-oz) ricotta cheese
1/2 c. parmesan cheese
1 tbsp. oregano leaves, chopped fresh
OR 1 1/2 tsp. dried
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
Brown hamburger, onion and garlic. Drain. Put back into pan and stir in 2 tablespoons parsley, basil, sugar, tomatoes, and tomato sauce - cut whole tomatoes into chunks with scissors. Heat to a boil, stirring occasionally. Reduce heat and simmer, uncovered, for 45 minutes.
Heat your oven to 350º. Start your noodles - cook as directed on box. While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, oregano, and remaining parsley. Drain noodles and rinse with cold water. Spread half of the meat mixture on bottom of pan and top with 4 noodles. Spread half of ricotta cheese mixture on top and sprinkle half of cheddar and mozzarella cheese on top. Repeat layers. End with the rest of the cheddar and mozzarella cheese. Sprinkle the rest of the parmesan cheese on top. Bake, covered, for 30 minutes and then uncover and bake for 15 minutes.
Let stand 15 minutes before serving.