Saute onion in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 teaspoon salt, and 1/2 teaspoon pepper;

bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

Place lasagna noodles in a 9 x 13-inch pan. Carefully pour 8 cups boiling water and remaining 1 tablespoons olive oil over noodles. Let stand 15 minutes.

Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper until blended.

Spoon half the meat sauce mixture in a lightly greased 9 x 13-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and half of the mozzarella cheese slices. Repeat layers once.

Bake, covered, at 350°F for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

This may be frozen ahead before baking.