Classic Lasagna

2 medium onions, chopped
2 tablespoons olive oil, divided
4 garlic cloves, chopped
1 pound ground beef
1 (14.5 oz) can basil, garlic and oregano diced tomatoes
2 (6 oz) cans tomato paste
1 (8 oz.) can basil, garlic and oregano tomato sauce
1 bay leaf
1 teaspoon Italian seasoning
1 1/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
12 lasagna noodles, uncooked
8 cups boiling water
1 (16 oz.) carton ricotta
2 large eggs, lightly beaten
1/4 cup grated Parmesan
2 (6 oz) packages mozzarella slices
Garnish: chopped parsley

Saute onion in 1 tablespoon oil in skillet until tender. Add garlic and saute 1 minute. Add beef and cook, stir 10 minutes or until beef isn’t pink. Drain. Stir in diced tomatoes and next 4 ingredients, 1 teaspoon salt and 1/2 teaspoon pepper, bring to a boil. Reduce heat, cover and simmer 30 minutes. Remove bay leaf and set meat sauce aside. Place noodles in 13x9x2 inch pan. Carefully pour 8 cups boiling water and 1 tablespoon oil over noodles. Let stand 15 minutes. Stir together ricotta, eggs, Parmesan, 1/4 teaspoon salt, 1/4 teaspoon pepper until blended. Spoon 1/2 meat mixture in greased 13×9 inch pan. Shake excess water on noodles and put 6 over meat, then 1/2 ricotta mixture and 1 package sliced mozzarrella. Repeat layers once. Bake covered at 350 degrees for 55 minutes. Uncover and bake 10-15 more minutes until bubbly. Let stand 10 minutes and garnish.

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