No Fuss Lasagna

1 1/2 pounds lean ground beef
1 can ( 12 oz) tomato paste
3 c water
2 pkg. (1 1/2 oz. ea.) dry spaghetti sauce mix
1 Tbs. sugar
4 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 eggs, beaten
1 - 16 oz. container ricotta cheese
2 cups shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
1 pkg. (16 oz) lasagna noodles, uncooked

In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggsawith ricotta cheese and half cheddar and half mozzarella cheeses. Set aside. Spoon 1/3 of meat sauce in 13 x 9 baking dish. Place half of the uncooked noodles over sauce. Top with 1/3 meat sauce and press down. Spoon ricotta cheese mixture all over. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight ( I let my refrigerate 2 hours before cooking and it was good). Bake, covered, at 350 degrees for 1 hour. Uncover, sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before serving.