|Bulk italian sausage/Ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Tomato sauce||15 Ounce (1 Can)|
|Parsley flakes||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Uncooked lasagna noodles||9|
|Ricotta cheese/Creamed cottage cheese||16 Ounce (1 Carton)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Parsley flakes||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Dried oregano leaves||1 1⁄2 Teaspoon|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
Cook and stir sausage, onion and garlic in 10-inch skillet until sausage is brown; drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, the sugar, basil and 1/2 teaspoon salt.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package; drain.
Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.
Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased 13 x 9 x 2-inch baking pan.
Repeat 2 times.
Spoon reserved sauce mixture over top; sprinkle with 1/4 cup Parmesan cheese.
Cover and refrigerate no longer than 24 hours.