Cook ground beef and onion in a skillet until brown.

Drain any excess grease from the skillet.

Add canned tomatoes (with liquid), tomato paste, sugar, salt, oregano, thyme, red pepper flakes, garlic salt, and bay leaf to the skillet.

Heat the mixture to a boil, stirring to break up the tomatoes.

Reduce the heat to low.

Cover the skillet and simmer for at least 30 minutes, stirring occasionally. Simmering longer enhances flavor.

Discard the bay leaf from the sauce.

Prepare lasagna noodles according to the package directions.

Drain the cooked lasagna noodles.

Preheat oven to 375°F (190°C).

In a 13 x 9-inch baking dish, arrange half of the cooked lasagna noodles as the base layer.

In a separate bowl, combine the eggs and ricotta cheese.

Spoon half of the ricotta cheese mixture evenly over the noodles.

Sprinkle a layer of grated mozzarella cheese over the ricotta cheese mixture.

Top the mozzarella cheese with half of the meat sauce.

Repeat the layering: noodles, ricotta mixture, mozzarella cheese, and meat sauce.

Bake in the preheated oven for 45 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.