Meat Lasagna

2 (14.5 oz.) cans diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 cup water
1 (6 oz.) can tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tbsp. dried basil
4 tsp. dried parsley flakes
2 tsp. sugar
Garlic salt to taste
8 uncooked lasagna noodles
24 cooked meatballs
1 egg
1 cup ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese


In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
 
recipe source: http://www.mydailymoment.com/recipes/meat_lasagna.php