1 lb. bulk Italian sausage
1 med. onion, chopped
3 cloves garlic, crushed
2 tbsp. parsley flakes
1 tsp. sugar
1 tsp. dried basil leaves
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, undrained
1 (15 oz.) can tomato sauce
12 uncooked lasagna noodles
1 (16 oz.) carton ricotta or creamed cottage cheese (2 c.)
1/4 c. grated Parmesan cheese
1 tbsp. parsley flakes
1 1/2 tsp. dried oregano leaves
2 c. (8 oz.) shredded Mozzarella cheese
1/4 c. Parmesan cheese

Cook and stir sausage, onion and garlic in 10 inch skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, sugar, basil, salt, tomatoes and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer, uncovered, until slightly thickened (about 45 minutes).

Cook noodles as directed on package; drain. Combine ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano.

Spread 1 cup of sauce mix in the bottom of an ungreased 13x9-inch baking dish and top with 4 noodles. Spread 1 cup of cheese mixture over noodles; spread with one cup sauce mix. Sprinkle with 2/3 cup Mozzarella cheese.

Repeat with 4 noodles, remaining cheese mixture, 1 cup sauce mix and 2/3 cup Mozzarella cheese. Top with remaining noodles and sauce mix. Sprinkle with remaining Mozzarella and Parmesan cheese.

Bake uncovered at 350°F for 45 minutes. Let stand for at least 15 minutes before cutting. You can use uncooked lasagna noodles to save time. Noodles will cook while lasagna is baking. You may also substitute 1 pound ground beef for Italian sausage or what I like best is 1/2 pound ground beef and 1/2 pound sausage.