Italian sausage lasagna

Ingredients

• 1 lb bulk Italian pork sausage or lean (at least 80%) ground beef
• ½ cup 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
• 1 teaspoon sugar
• 15 oz (1 can) tomato sauce
• 14.5 oz (1 can) whole tomatoes, undrained
• 8 uncooked lasagna noodles
• 1 container (15 to 16 oz) ricotta cheese or small-curd cottage cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh or 1½ teaspoons dried oregano leaves
• 2 cups shredded mozzarella cheese

1. In 10-inch skillet, cook meat, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until meat is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomato sauce and tomatoes, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350°F. Cook and drain noodles as directed on package, using minimum cook time. Meanwhile, in small bowl, mix ricotta cheese, ¼ cup of the Parmesan cheese, the oregano and remaining 1 tablespoon parsley.
4. In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the meat mixture (about 2 cups). Top with 4 noodles. Spread half of the cheese mixture (about 1 cup) over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella. Sprinkle with remaining ¼ cup Parmesan cheese.
5. Cover and bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.