1 tablespoon olive oil
1 onion chopped
1 pound ground beef
1 can crushed tomatoes
1 cup beef broth
6 cloves garlic minced
1 tablespoon white sugar
1/2 tablespoon Italian seasoning
1/2 teaspoon salt
Pepper to taste

Cheese layer:
1 egg
2 cups shredded mozzarella
15 ounces milk ricotta
1 cup grated parmesan

Lasagna sheets

In a pan saute the onion in the olive oil for 4 minutes over medium heat, then stir in the beef. Cook about 8 minutes.
Drain the fat. Add in the remaining meat sauce ingredients. When it starts to bubble, reduce the heat. cover the pot with a lid and simmer stirring occasionally.
While the sauce is cooking, Add the egg to a large bowl and beat it with a fork. Add in the rest of the cheese layer ingredients and stir until combined.
Preheat your oven to 190C.
spread about 1 cup of the meat sauce evenly on the bottom of a deep casserole dish. Cover with some Lasagna sheets.
Spread half of the cheese mixture over top, and then add more sheets. spoon the rest of the meat sauce on top of that. Cover with more grated cheese.
Cover with foil and then bake for 30 minutes.
Remove foil and bake another 20 minutes