Meat Lover’s Lasagna

INGREDIENTS
2-1/2 (14.5 ounce) cans diced tomatoes, undrained
1-1/4 (8 ounce) cans tomato sauce
1 cup and 3 tablespoons water
1-1/4 (6 ounce) cans tomato paste
1-1/4 medium onion, chopped
1-1/4 garlic clove, minced
1 tablespoon and 1/2 teaspoon dried basil
1 tablespoon and 1-3/4 teaspoons dried parsley flakes
2-1/2 teaspoons sugar
garlic salt to taste
9-1/2 uncooked lasagna noodles
29 cooked meatballs
1-1/4 egg
1 cup and 3 tablespoons ricotta cheese
2-1/3 cups and 1 tablespoon shredded mozzarella cheese
3/4 cup and 2 tablespoons and 1 teaspoon grated Parmesan cheese

DIRECTIONS
1.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.
2.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 F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

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