Step 1

Preheat oven to 375°F. For the Meat Sauce, brown beef in large skillet. Remove meat from skillet and drain; set aside. Heat oil in same skillet on medium heat. Add onion, parsley, basil leaves, garlic powder, sugar, salt and red pepper flakes; cook and stir 5 to 10 minutes until onions are softened.

Step 2

Return beef to skillet and stir in crushed tomatoes, diced tomatoes and tomato paste. Bring to boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat. Stir Parmesan cheese into sauce. Set aside.

Step 3

Meanwhile, for the Lasagna, mix ricotta, 1 1/2 cups of the mozzarella, 1/4 cup of the Parmesan cheese, eggs, parsley, basil leaves, garlic powder, salt and pepper in a large bowl.

Step 4

Spread 1 1/2 cups of the sauce in bottom of 13x9-inch baking dish. Top with 1/4 of the lasagna noodles. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of sauce. Repeat layers two more times, ending with a layer of pasta and remaining sauce. Spray one side of a large sheet of foil with no stick cooking spray. Cover lasagna with foil, sprayed-side down.

Step 5

Bake 35 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Increase oven temperature to 475°F. Bake 15 minutes longer, or until cheese is lightly browned. Let stand 15 minutes before serving.