INSTRUCTIONS

1. Preheat the oven to 375°F (190°C).
   
   
2. Cook the lasagne sheets according to the package instructions. Drain the water and set aside.
   
   
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, for about 5 minutes.
   
   
   
4. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
   
   
5. Add the crushed tomatoes, tomato paste, basil, salt, pepper, and sugar to the skillet. Stir to combine, and let the sauce simmer for 20 minutes, stirring occasionally.
   
   
6. In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and chopped parsley. Stir until well combined.
   
   
7. In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
   
   
8. Lay three lasagne sheets on top of the sauce.
   
   
9. Spread half of the ricotta mixture over the lasagne sheets, followed by a third of the mozzarella cheese.
   
   
10. Add another layer of meat sauce, followed by another layer of lasagne sheets, and repeat the ricotta and mozzarella cheese layers.
    
    
11. Add a final layer of meat sauce and top with the remaining mozzarella cheese.
    
    
12. Cover the baking dish with foil and bake for 25 minutes.
    
    
13. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden and bubbly.
    
    
14. Let the lasagne cool for a few minutes before slicing and serving. Enjoy!