1 Pound Lean Ground Beef Or Ground	9 Dry Lasagna Noodles
-Turkey	2 Eggs, Beaten
1 Onion And 1 Carrot (optional),	1 Container (475 G) Of Ricotta
-Chopped	-Cheese
2 Cloves Garlic, Minced	1/2 Cup Grated Parmesan Cheese
1 Tablespoon Fresh Basil, Chopped	2 Tablespoons Dried Parsley
1 Teaspoon Dried Oregano	1 Tsp Basil
2 Tablespoons Brown Sugar	1 Pound Mozzarella (2 Cups),
1 Teaspoon Salt	-Shredded
1 28 Ounce Can Of Diced Tomatoes	2 Tablespoons Grated Parmesan
2 5 1/2 Ounce Cans Of Tomato Paste	-Cheese
1 5 1/2 Can Of Water

In a skillet over medium heat, brown ground beef Or ground turkey, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1/2 tsp salt, diced tomatoes and tomato paste. Simmer for 30 to 35 minutes, stirring occasionally.

Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on foil wrap, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese (1/2 cup), parsley, 1 teaspoon basil and 1/2 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9 x 13 baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle the remaining (2 tablespoons) of Parmesan cheese over top.

Bake in the preheated oven 30 to 40 minutes. Let stand 10 minutes before serving.