In 9 X 13 inch pan, place 9 lasagna noodles and fill with cold water until noodles are covered. Set aside.
Melt butter for sauce in deep skillet and add minced garlic and diced onion. Cook until onions are transparent.
Add ground chuck to onions and cook, breaking up into small pieces with spatula.
While ground chuck is cooking, mix all Cheese mixture together, adding egg last. Set aside.
After ground chuck mixture is cooked, add remaining sauce ingredients: First add diced tomatoes, paste and sauce; then sugar and spices; then combine water into the mixture and stir well. Turn off burner.
Using a 9 X 13 inch glass baking dish, spread a small amount of sauce onto the bottom of the dish.
Place three of the lasagna noodles in a line in the bottom of the dish. Add approximately 1/3 of the cheese mixture and smooth over the lasagna noodles. Add approximately 1/4 of the sauce mix on top of the cheese mixture and lightly spread it to even it out.
Add a layer of lasagna noodles and repeat cheese and sauce layers. Repeat once again for the top layer.
With the last 1/4 of the sauce mixture, use it to spread around the edges and make sure all noodles are covered with sauce. (If not, the noodle will be hard when cooked).
Cover with foil and bake at 350 degrees for 1 hour.
Remove from oven, remove foil and add remaining 1 cup of mozeralla. Bake for an additional 10 minutes, cheese will melt.