Crumble ground beef into large frypan. Cook over moderate heat, stirring as needed, until beef is lightly browned. Add garlic and onion; cook until onion becomes tender. Stir in seasonings, tomato paste, tomato sauce, and water. Cook lasagna noodles until tender, using directions on package. Mix egg with Ricotta cheese. _Preheat oven to 350°F. (moderate)._ In a 7- by 12- by 2-inch baking dish, spread layers of one-fourth of tomato-meat sauce, then three noodles, and another one-fourth of tomato-meat sauce. Top with half of each kind of cheese. Add another one-fourth of the tomato-meat sauce; then the remaining Ricotta mixture and Mozzarella cheese. Spread with remaining noodles and sauce. Top with remaining Parmesan cheese. Bake, uncovered, 30 minutes. Cool 10 minutes before serving. NOTE: Lasagna freezes well either before or after baking. Thaw in refrigerator. Leftover lasagna can also be stored in the refrigerator for a day or two, and tastes just as good reheated as when freshly baked. Moussaka (lamb and eggplant casserole) _6 servings, 1 cup each_ Eggplant, pared, sliced 1 small (about 1 pound) Salt ½ teaspoon Flour, unsifted ½ cup Fat or oil ¼ cup Onion, finely chopped ½ cup Ground lamb 1½ pounds Dry red wine ¼ cup Tomato sauce ½ cup Parsley, chopped 1 tablespoon Thyme ½ teaspoon Pepper ⅛ teaspoon Salt 1 teaspoon Breadcrumbs, fine dry ½ cup Tomatoes, peeled, sliced 2 Yogurt 8-ounce container Egg yolks, beaten 2 Parmesan cheese, grated ¼ cup Sprinkle eggplant slices with ½ teaspoon salt. Let stand 1 hour. _Preheat oven to 375°F. (moderate). Grease 3-quart casserole._ Dry eggplant with paper towel. Coat with half of the flour. Brown lightly in fat. Cook onion and lamb until lamb is lightly browned. Drain off excess fat. Mix wine, tomato sauce, parsley, thyme, pepper, and 1 teaspoon salt. Pour over meat mixture. Cook over low heat for 15 minutes. Sprinkle half of the breadcrumbs in bottom of casserole. Arrange eggplant slices in layer on breadcrumbs. Spread meat mixture over eggplant slices. Place tomato slices on top of meat. Beat yogurt, egg yolks, and remaining flour together. Pour over tomato slices. Sprinkle with Parmesan cheese. Top with remaining bread crumbs. Bake 45 minutes. Braised beef and vegetables _6 servings, about 3½ ounces meat and 1 cup vegetable each_