1 or 2 pkgs. Italian sausage
1 onion
2 cloves garlic
2 lg. cans tomato puree
1 sm. can tomato sauce
2 lbs. Ricotta cheese
1 egg
1/2 tsp. sugar
1/2 tsp. parsley flakes
Salt, pepper, garlic salt to taste
1 (16 oz.) pkg. lasagna noodles
2 tbsp. oil
Parmesan cheese

Sausage: Cut 1 or 2 packages of Italian sausage into 2 inch pieces. Bake in oven at 400 degrees in casserole dish with 1 1/2 cups of water until brown. Drain and use drippings for sauce. Sausage can be layered into lasagna or served as a side dish.

Sauce: Chop 1 onion and 2 garlic cloves and saute in oil in saucepan. Add 2 large cans of tomato puree with 1 1/2 cups of water. Add 1 small can of tomato paste. Season with garlic salt, parsley, salt and pepper. Sprinkle with sugar. Add drippings from sausage. Bring to boil and simmer about 20 minutes. Meanwhile, boil lasagna noodles.

Ricotta cheese; Mix together 2 pounds Ricotta cheese, egg, sugar and parsley flakes. Stir well; set aside.

In large casserole dish, layer with sauce, noodles, Ricotta, Mozzarella cheese and Parmesan cheese then again in the same order until all ingredients are used. Make last layer noodles topped with sauce and Mozzarella. Bake 1/2 hour at 350 degrees then cover with foil for 1 hour before serving.