In a 6-qt. dutch oven, combine the beef, onion, tomato paste, tomato sauce, 2 cups water, sugar, chili powder, garlic salt, 1 1/2 tsp. salt, 1 tsp. pepper and bay leaves. Cover and bring to a simmer over medium heat; reduce heat to medium-low and cook for 2 hours, stirring occasionally, until the mixture is thick and smooth. Stir in the vinegar; cook another 30 minutes. Let cool.
Preheat the oven to 400 degrees . Bring a large pot of water to boil. add salt, the EVOO and the lasagna noodles. Cook, stirring often, until al dente. Drain the noodles; rinse under cold water.
In a bowl, mix the ricotta, parmesan, eggs, parsley and 1/2 tsp. pepper.
Cover the bottom of a greased 9-by-13-inch baking dish with a thin layer of sauce. For the first layer, start with 4 noodles, then spread with half the ricotta mixture and sprinkle with a handful of mozzarella. For the second layer, top with 4 more noodles, 2 1/2 cups sauce and sprinkle with mozzarella. repeat the first and second layers. Finish with a final layer of 4 noodles, the remaining sauce and more mozzarella.
Cover the lasagna with foil and bake until bubbly, about 1 1/2 hours. let stand 30 minutes.