"I have had this recipe for years handed down to me from a German friend! The sauce can also be used on its own with other pasta for a meaty, rich meal with a side salad. This is a frequent request from my friends and family."
Cook noodles in boiling water til tender but not mushy. Drain, rinse and set aside. Heat oil in large pot and cook garlic and onion til soft. If using jarred garlic, add towards the end. Add beef and seasonings and cook til crumbly. (Do NOT drain) Add paste and water and simmer 5 minutes. Set aside.
Blend beaten eggs with ricotta cheese in bowl.
In a 9x13x2 pan put a thin layer of meat sauce (keeps it from sticking to pan) 1/2 of the noodles, all of the cheese and egg mixutre, 1/2 of the mozarella cheese. Repeat with half of the meat sauce, rest of noodles, remainder of sauce and mozarella chese. Sprinkle with parmesian cheese. Bake at 350 degrees for 30 minutes - uncovered. Let cool for 10 minutes before serving. May be prepared and frozen, then defrost and cook as above.