hahhaha...this my fav all time...
cam camne aku bley minat makan menatang alah ni ek?? ni suma gara² ex ak yang ajar coz dia ni dulu bab masakan melayu memang banyak kurang le pandainyer, but if western serah je kat minah ni, conform dia tahu and 1 of my fav is wht i'll share with you all guys...
ni pun actually aku nk cari sape la yang pandai masak menatang ni coz dah abis pusing satu kL dah aku try makan, sumanyer hampeh belaka rasa..heeemmmm...so guys how abt we learn together to try dis recipe....

American Lasagna

INGREDIENTS

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch 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 additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

p/s: Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."