Italian Lasagna

Ingredients:

1 pound bulk Italian sausage
1/2 cup onion, chopped
1 garlic clove, crushed
3 TB chopped fresh parsley
1 TB chopped fresh basil leaves or
1 tsp. dried basil leaves1 tsp. sugar
1 can (16 oz.) whole tomatoes, undrained
1 can (15 oz.) tomato sauce
12 (12 oz.) uncooked lasagna noodles, cooked and drained
1 container (15 oz.) ricotta cheese OR2 cups small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 TB chopped fresh oregano leaves OR 1-1/2 tsp. dried oregano leaves
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Sauté sausage, onion and garlic in 10" skillet over medium heat, stirringoccasionally,until sausage is no longer pink; drain.Stir in 2 tablespoons of parsley, basil, sugar, tomatoes and tomato sauce,breakingup tomatoes. Heat to boiling, stirring occasionally; reduce heat to low.
2. Simmer uncoveredabout 45 minutes or until slightly thickened.Heat oven to 350º F (176ºC). Cook and drain noodles as directed on package.Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsleyand theoregano.Spread 1 cup of the sauce mixture in ungreased 9" x 13" baking dish.
3. Topwith 4 noodles.Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of thesauce mixture.Sprinkle with 2/3 cup of the mozzarella cheese.
4. Repeat with 4 noodles, theremaining cheesemixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
5. Top with remaining noodles and sauce mixture. Sprinkle with remainingmozzarella cheese and1/4 cup Parmesan cheese.Cover and bake 30 minutes.
6. Uncover and bake about 15 minutes longer or untilhot and bubbly.
7. Let stand 15 minutes before cutting.