Lasagne

1 pound bulk Italian sausage or ground beef
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, finely chopped
1 can (16 oz) whole tomatoes, undrained
1 can (15 oz) tomato sauce
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh or 2 tsp dried basil leaves
1 tsp sugar
1/2 tsp salt
9 uncooked lasagne noodles (about 8 oz)
2 cups ricotta cheese or small curd creamed cottage cheese (about 16 oz)
1/4 cup grated Parmesan cheese
1 Tbsp chopped fresh parsley
2 Tbsp chopped fresh or 2 tsp dried oregano leaves
1 1/2 tsp salt
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Cook Italian sausage, onion and garlic in 10-inch skillet, stirring frequently, until sausage is light brown; drain. Stir in tomatoes, tomato sauce, 2 Tbsp parsley, the basil, sugar and 1/2 tsp salt; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 1 hour or until thick.

Heat oven to 350*. Cook noodles as directed on pkg; drain. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 Tbsp parsley, the oregano and 1 1/2 tsp salt. Layer one-third each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased rectangular pan, 13x9x2 inches. Repeat 2 times. Spoon reserved sauce mixture over top. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered 45 minutes. Let stand 15 minutes before cutting.

8 to 10 servings.

NOTE: You can make this lasagne ahead. After cooking, cover and freeze no longer than 3 weeks. To serve, cook uncovered in 375* oven until bubbly, about 1 hour.