1 1/2 lb. ground beef
1 (15 oz.) can tomato sauce
1 (15 oz.) can tomatoes
3/4 c. chopped onion
3 tbsp. parsley flakes
1 c. grated Parmesan cheese
3 c. ricotta cheese
3/4 lb. Mozzarella cheese, shredded
1 clove garlic, minced
2 tbsp. sugar
1 tsp. basil
1 tsp. oregano
1 (8 oz.) pkg. lasagna noodles, cooked, drained and pat dry
1/2 lb. Cheddar cheese, shredded

Brown beef, onion and garlic in large saucepan over medium heat. Drain off fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley, sugar, and basil. Heat to boiling over medium heat, stirring occasionally. Reduce heat and simmer uncovered for 1 hour or until mixture is thick.

Heat oven to 350 degrees. In large bowl, mix ricotta cheese, 1/2 cup Parmesan cheese, 1 tablespoons parsley, oregano, Mozzarella, and Cheddar. In ungreased 9x13 inch baking dish or pan, layer 1/3 each of noodles, meat sauce, and cheese mixture. Repeat twice with meat sauce being on top. Sprinkle 1/2 cup Parmesan cheese over top. Bake uncovered 45 minutes. For easier cutting, let stand 15 minutes after removing from oven.

NOTE: The lasagna can be made up to a day in advance and be refrigerated covered until baking time. If this is done, bake an additional 10 to 15 minutes.