1/2 lb. lasagna, uncooked
2 lbs. bulk Italian sausage
1 med. onion, chopped
2 cloves garlic, chopped
1 (28 oz.) can tomatoes (whole), cut up, undrained
1 (12 oz.) can tomato paste
2 tsp. sugar
2 tsp. salt
1 1/2 tsp. basil leaves
1 tsp. crushed red pepper
1/4 tsp. pepper
2 (15 oz.) containers ricotta cheese
1 egg, beaten
1/3 c. chopped fresh parsley
1 tsp. salt
4 c. shredded Mozzarella cheese
1 c. grated Parmesan cheese

Prepare 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 7 ingredients. Bring to boil. Reduce heat, simmer 20 minutes.

In medium bowl, blend ricotta, egg, parsley, and salt. Spread a thin layer of sauce in 9x13 inch baking pan. Layer 1/3 each lasagna, remaining sauce, ricotta mixture, Mozzarella, and Parmesan cheese. Repeat layers.

Bake in a 375 degree oven until bubbly, about 1 hour. Let stand 5 minutes before cutting. 12 servings.