1/2 lb. lasagna, uncooked
2 lbs. bulk sausage, Italian's best
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
2 (16 oz.) containers Ricotta cheese
1 egg, beaten
1 tsp. parsley flakes
1 tsp. salt
4 c. shredded Mozzarella cheese
1 c. grated parmesan cheese

Prepare lasagna according to package, drain. In large skillet combine sausage, onion, garlic. Cook. Stir in next 6 ingredients. Bring to a boil. simmer 20 minutes. Blend Ricotta, egg, parsley and salt.

Spread a thin layer of sauce in a 13 x 9 inch pan. Layer sauce, Ricotta mixture, Mozzarella and Parmesan cheese. Repeat layers. Cover. Bake at 375 degrees until hot and bubbly, 45 minutes 1 hour. Let stand 5 minutes, cut and serve, about 12 servings.