1 pound Italian sausage, * see note
1 large onion, chopped
4 cloves garlic, pressed
16 ounces tomatoes, canned, whole
15 ounces tomato sauce
2 tablespoons dried parsley, flakes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
9 lasagna noodles, uncooked
16 ounces ricotta cheese, ** see note
1/4 cup Parmesan cheese, grated
1 tablespoon dried parsley, flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Cook and stir Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, the sugar, basil and 1/2 tsp. salt. Heat to boiling, stirring occasionally; reduce heat.

Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

Cook noodles as directed. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 tsp. salt and the oregano. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased rectangular baking pan, 13x9x2 inches. Repeat 2 times.

Spoon reserved sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese. Cook, uncovered, in a preheated 350°F oven 45 minutes.

Remove from oven and allow to cool on wire rack. Let stand 15 minutes before cutting.

Makes 8 to 10 servings.

*May substitute ground beef.

**May substitute creamed cottage cheese.

Serves 8.