Old-fashioned Lasagne Bolognaise

In a large skillet or Dutch oven over medium heat, cook ground beef, onion, and garlic until the beef is well browned. Drain excess grease from the pan. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Stir to blend. Add sugar, Italian seasoning, basil leaves, salt, pepper and parsley. Reduce heat and simmer, covered, for about 1 1/2 hours. Stirring occasionally.

In a large pot, bring 4 quarts of salted water to a boil. Cook lasagna noodles in boiling water per package instructions or about 8 to 10 minutes. Drain noddles and rinse with cold water. In a bowl, mix ricotta cheese and egg together until blended, season with salt and pepper.

Preheat oven to 375º F.

Spread meat sauce in the bottom of a 9 x 13-inch baking dish. Arrange noodles lengthwise over meat sauce. Spread ricotta cheese mixture over noodles. Layer with mozzarella cheese, then meat sauce and Parmesan cheese. Repeat layers ending with noodles, mozzarella and Parmesan cheese.