1 pound Italian sausage, * see note
1 medium onion, chopped
1 clove garlic, pressed
16 ounces tomatoes, canned, whole
15 ounces tomato sauce
2 tablespoons dried parsley, flakes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
9 lasagna noodles, uncooked
16 ounces ricotta cheese, * see note
1/4 cup Parmesan cheese, grated
1 tablespoon dried parsley, flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Cook and stir Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain. Add tomatoes (with liquid), tomato sauce, 2 tbls. parsley, the sugar, basil and 1/2 tsp. salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbls. parsley, 1 1/2 tsp. salt and the oregano. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13x9x2 inches. Repeat 2 times. Spoon reserved sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 degree oven 45 minutes. Let stand 15 minutes before cutting. 8 to 10 servings.

*May substitute ground beef.

*May substitute creamed cottage cheese. Serving Size: 8

Learn more about this author, Christina A. Armani.
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