1/2 of a 1 lb. pkg. Creamette Lasagna, uncooked
2 lbs. bulk Italian sausage
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can whole tomatoes, cut up (undrained)
1 (12 oz.) can tomato paste
2 tsp. sugar
2 tsp. salt
1 1/2 tsp. basil leaves
1 tsp. crushed red pepper
2 (16 oz.) containers Ricotta cheese
1 egg, beaten
1 tbsp. parsley flakes
1 tsp. salt
4 c. shredded Mozzarella cheese (about 1 lb.)
1 c. grated Parmesan cheese

Prepare Creamette Lasagna according to package directions; drain. In large skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next six ingredients. Bring to boil. Reduce heat; simmer 20 minutes.

In medium bowl, blend Ricotta, egg, parsley and salt. Spread a thin layer of sauce in 13x9 inch baking pan. Layer one-third each lasagna, remaining sauce, Ricotta mixture, Mozzarella and Parmesan cheeses. Repeat layers. Cover. Bake in a 375 degree oven until hot and bubbly, 45 minutes to 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Refrigerate or freeze leftovers. 12 servings.