Italian Sausage Lasagna

Serve 8

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage
cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Method:

1. Cook sausage, onion and garlic in 10-inch skillet over medium heat,
   stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and
   tomato sauce, breaking up tomatoes. Heat to boiling, stirring
   occasionally; reduce heat to low. Simmer uncovered about 45 minutes
   or until slightly thickened.
3. Heat oven to 350 F. Cook and drain noodles as directed on package.
4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon
   parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased rectangular baking
   dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese
   mixture over noodles; spread with 1 cup of the sauce mixture.
   Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4
   noodles, the remaining cheese mixture, 1 cup of the sauce mixture
   and 2/3 cup of the mozzarella cheese. Top with remaining noodles and
   sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup
   Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer
   or until hot and bubbly. Let stand 15 minutes before cutting.