1 lb. ground beef (or 1 lb. bulk Italian sausage)
1 clove garlic, crushed
1 tsp. sugar
1/2 tsp. salt
1 (15 oz.) can tomato sauce
9 uncooked lasagne noodles
1/4 c. grated Parmesan cheese
1 1/2 tsp. dried oregano leaves
1/4 c. Parmesan cheese
1 med. onion, chopped (1/2 c.)
2 tbsp. parsley flakes
1 tsp. dried basil leaves
1 (16 oz.) can whole tomatoes, undrained
1 (16 oz.) carton Ricotta cheese
1 tbsp. parsley flakes
2 c. shredded Mozzarella cheese

Saute ground beef, onion and garlic until beef is brown; drain. Stir in 2 tablespoons parsley flakes, sugar, basil, salt, tomatoes (break up) and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered until slightly thickened, about 45 minutes. Cook noodles as directed on package, drain. Mix Ricotta cheese, 1/4 c. Parmesan cheese, 1 tbsp. parsley and oregano. Spread 1 cup of sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches, top with 3 or 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle 2/3 cup of the Mozzarella cheese. Repeat with 3 or 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 and Parmesan cheese. Bake uncovered in a 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.