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, drained & cut up
1 (12 oz.) can tomato paste
1 c. Parmesan cheese
2 tsp. sugar
2 tsp. salt
1 1/2 tsp. basil leaves
1 tsp. crushed red pepper
1/4 tsp. black pepper
2 (15 oz.) containers ricotta cheese
1 egg, beaten
1/3 c. chopped fresh parsley
1 tsp. salt
4 c. mozzarella cheese, shredded

Prepare Creamette lasagna according to package directions; drain. In Dutch oven, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next seven ingredients. Bring to boil, reduce heat, simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley and salt. Spread thin layer of sauce in 13"x9"x2" baking dish. Layer one third each lasagna, remaining sauce, ricotta mixture, mozzarella and Parmesan cheese. Repeat layers. Bake in 375 degree oven until bubbly approximately one hour. Let stand 5 minutes before cutting. Refrigerate leftovers. Serves 12.