1/2 pkg. lasagna noodles, uncooked
2 lbs. bulk Italian sausage
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can whole tomatoes, cut up
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. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

Prepare noodles 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 a boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 13 x 9 inch baking pan. Layer 1/3 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.