1 lb. bulk Italian sausage or ground beef
1 med. onion, chopped
1 clove garlic, pressed
1 can (16 oz.) whole tomatoes
1 can (15 oz.) tomato sauce
2 tbsp. dried parsley flakes
1 tsp. sugar
1 tsp. dried basil leaves
1/2 tsp. salt
9 uncooked lasagne noodles
1 carton (16 oz.) Ricotta or creamed cottage cheese
1/4 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1 1/2 tsp. salt
1 1/2 dried oregano leaves
2 c. shredded Mozzarella cheese (8 oz.)
1/4 c. Parmesan cheese (grated)

Brown sausage, onion and garlic. Add tomatoes, tomato sauce, parsley, sugar, basil and salt. Boil, then simmer 1 hour. Cook noodles. Reserve half of sauce mixture.

Mix Ricotta cheese, Parmesan, parsley, salt and oregano together.

Layer 1/3 each of the noodles, meat sauce, Mozzarella and Ricotta mixture in 13 x 9 x 2 inch pan. Repeat 2 times. Spoon reserved sauce mixture on top. Sprinkle with 1/4 cup Parmesan cheese. Cook uncovered at 350 degrees for 45 minutes. Let stand 15 minutes. Cut. Serves 8 to 10.