1/2 of a 1 lb. pkg. Creamette lasagna, uncooked
2 lb. bulk Italian sausage
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can whole tomatoes, 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
1 c. shredded Mozzarella cheese
1 c. grated Parmesan cheese

Prepare Creamette 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 seven 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 13 x 9 inch baking pan. Layer 1/3 EACH lasagna, remaining sauce, ricotta mixture, Mozzarella and Parmesan cheeses. Repeat layers. Bake in a 375 degree oven until bubbly, about 1 hour. Let stand 5 minutes before cutting. Refrigerate leftovers. 12 servings.