1 lb. bulk Italian sausage
1 med. onion, chopped (about 1/2 c.)
1 clove 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 lasagne noodles (about 12 oz.)
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. shredded Mozzarella cheese (8 oz.)
1/4 c. grated Parmesan cheese

Cook and stir sausage, onion and garlic in 10" skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, 1/2 teaspoon salt, the 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. Mix Ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13"x9"x2"; top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the Mozzarella cheese. Repeat with 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 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.

8 servings, 455 calories per serving.

Ground Beef Lasagna: Substitute 1 pound ground beef for the Italian sausage.

Do-Ahead Note: Before cooking, cover and refrigerate no longer than 24 hours. To serve, cook, uncovered in 350 degree oven for 55 to 60 minutes. Or, after cooking, wrap, label and freeze no longer than 3 weeks. To serve, cook uncovered in 375 degree oven for about 1 hour.