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

Cook and stir sausage, onion and garlic in 10 inch skillet until brown. Drain. Stir in 2 tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling. Stir occasionally. Reduce heat. Simmer uncovered until slightly thickened (45 minutes). Cook noodles as directed on package. Drain. Mix Ricotta cheese, Parmesan cheese, 1 tablespoon parsley and oregano.

Spread 1 cup of sauce mixture in ungreased rectangular baking dish (13 x 9 x 2 inches). Top with 4 noodles. Spread 1 cup of cheese mixture over noodles, spread with 1 cup of sauce mixture. Sprinkle with 2/3 cup Mozzarella cheese. Repeat steps until remaining mixture is gone. Bake uncovered in 350 degree oven until hot and bubbly (45 minutes). Let stand 15 minutes.