Italian Sausage Lasagna

Ingredients -
1 pound bulk Italian Sausage
1 medium Onion, chopped (1/2 cup)
1 clove Garlic, crushed
3 tablespoons chopped Fresh Parsley
1 tablespoon chopped Fresh Basil
1 teaspoon Sugar
1 can (16 ounces) Whole Tomatoes, undrained
1 can (16 ounces) Whole Tomatoes, undrained
1 can (15 ounces) Tomato Sauce
12 uncooked Lasagna Noodles (about 12 ounces)
1 container (15 ounces) Ricotta Cheese (2 cups)
1/4 cup grated Parmesan Cheese
1 tablespoon chopped Fresh Oregano
2 cups shredded Mozzarella Cheese (8 ounces)
1/4 cup grated Parmesan Cheese


Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally until no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350 degrees. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of tghe mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting