1. Cook and stir Italian sausage, Onion and garlic in 10 -inch skillet until sausage is light brown; drain.

2. Add tomatoes (with liquid) tomato sauce, 2 tbs parsley, the sugar, basil & 1/2 tbs salt.

3. Heat to boiling, stirring occasionally; reduce heat.

4. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

5. Cook Noodles.

6. Reserve 1/2 cup of the sauce mixture.

7. Mix Ricotta cheese, 1/4 cup parmesan cheese, 1 tbs parsley, 1 1/2 tbs salt & Oregano.

8. Layer 1/3 each of the noodles, remaining sauce mixture, Mozzarella cheese & Ricotta cheese mixture in ungreased oblong pan, 13 * 9* 2 inches.

9. Repeat 2 times, spoon reserved sauce mixture onto top; sprinkle with 1/4 cup parmesan cheese.

10. Cook uncovered in 350 degree oven 45 minutes.

11. Let stand 15 minutes before cutting.

Serving Size: 8 to 10
Do-Ahead Tip:

After cooking, LASAGNE can be covered & frozen no longer than 3 weeks. To Serve, cook uncovered in 375 degree oven until Bubbly about 1 Hour.