In a large saucepan, combine the tomatoes, tomato paste, water, bay leaves and basil. Bring to a boil and simmer while you prepare the meatballs. Season with salt and pepper.
In a bowl, combine the meat, eggs, breadcrumbs, Parmesan and onion. Season with salt and pepper. Shape into balls with a diameter equal to the size of a dime. Place the meatballs as you go in the simmering sauce. Cook for about 1 hour and 30 minutes over low heat, stirring occasionally. Remove from the heat and set aside.
In a large saucepan, soften the onions and garlic in the oil. Add the ribs and cook for about 5 minutes. Add the tomatoes, tomato paste, water, spices and herbs. Season with salt and pepper. Cook for about 1 hour and 30 minutes over low heat, stirring occasionally. Remove the ribs from the sauce (they are only used to give flavour to the sauce).
Place the flour in a large bowl. Make a well in the centre and break in the eggs, one by one. Stir in the flour with a fork or your hands. Slowly pour in the oil.
Place the dough on a work surface and knead until smooth (you can also knead with the dough hook in a stand mixer, separating the dough into three parts). Cover with a damp clean cloth and let rest for 15 minutes.
Knead again for 3 to 5 minutes.
Cut the dough into 2.5-cm (1-inch) thick slices. Roll the pieces in a pasta machine, according to manufacturer's instructions. You will get 60-cm (24-inch) long lasagna sheets.
Place the lasagna sheets on a table and let it dry for a few hours.
In a large pot of salted water, cook the pasta until al dente. Drain.
Preheat the oven to 180 °C (350 °F).
In a high-sided roasting pan, pour in 4 to 5 ladles of tomato sauce. Cover and line the sides of the dish with cooked lasagna. Continue alternating with meatball sauce, tomato sauce, Parmesan, mozzarella and lasagna, to get a dozen of layers. Keep the remaining tomato sauce for another use.
Bake for about 1 hour or until the lasagna is hot and the cheese has melted.
This superb lasagna is actually the result of three recipes you can prepare separately: a basic tomato sauce, a meatball sauce and fresh pasta. It is also possible to divide this recipe by three. You will then get lasagna for 10 people.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.