Italian Sausage Lasagne

Makes 8 servings

Submitted by Mary

ingredients

1 lb bulk Italian sausage
1 med onion, chopped (1/2 cup)
1 clove garlic, crushed
2 tbsp parsley flakes
1 tsp sugar
1 tsp dried basil leaves
1/2 tsp salt
1 can (16 ozs) whole tomatoes, undrained
1 can (15 ozs) tomato sauce
12 uncooked lasagna noodles (about 12 ozs)
1 carton (16 ozs ricotta or creamed cottage cheese (2 cups)
1/4 cup grated parmesan cheese
1 tbsp parsley flakes
1 1/2 tsp dried oregano leaves
2 cups shredded mozzarella cheese (8 ozs)
1/4 cup grated parmesan cheese

directions

Cook & stir sausage, onion & garlic in 10-inch skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, sugar, basil, salt, tomatoes & tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes. Cook noodles as directed on package; drain. Mix ricotta cheese, 1/4 cup parmesan cheese, tablespoon parsley and oregano. Spread 1 cup of the sauce mixture in ungreased 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, 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 and parmesan cheese. Bake uncovered @ 350° until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.