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1
Drain the beans and puree 1/3 of them with 2 tablespoons of the oil, reserving the remaining beans.
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2
In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened.
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3
Add the wine and boil the mixture, stirring, until the liquid is almost evaporated.
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4
Add the tomato puree, the crushed tomatoes, the sugar, the oregano, the thyme, the parsley, and the salt and pepper to taste.
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5
Add the reserved beans and simmer the sauce, stirring occasionally, for up to 1 hour.
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6
In a bowl combine the ricotta, the egg, the oregano, and 1/2 cup of the Parmesan.
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7
In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water.
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8
In a lightly oiled baking dish, 13 by 9 inches, arrange 4 of the noodles and over them spread 1/4 the ricotta mixture and then one 1/4 of the tomato bean sauce.
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9
Arrange one 1/4 of the mozzarella over the sauce and sprinkle it with one 1/4 of the remaining Parmesan.
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10
Repeat.
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11
Layer 4 of the remaining noodles over the Parmesan, spread the pureed bean mixture and 1/2 of the remaining tomato bean sauce over the noodles, and top the sauce with 1/2 the remaining mozzarella and 1/2 the remaining Parmesan.
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12
Arrange the 4 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan.
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13
Bake the lasagna in the middle of a preheated 375F oven for 30 to 35 minutes, or until it is bubbling.
