You will need:

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 lasagne 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

*May substitute ground beef.
**May substitute creamed cottage cheese.

Have you washed your hands?
Do you have a grown-up helper?
Good, then you're ready to begin..

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.

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