LASAGNA

1 lb spicy Italian sausage (or hamburger or mixture of both)

1 medium onion, chopped

1 clove garlic, pressed

1 - 16 oz can whole tomatoes

1 - 15 oz can tomato sauce

2 Tblsp dried parsley flakes (or fresh chopped parsley)

1 tsp sugar

1 tsp basil, chopped

½ tsp salt

9 lasagna noodles, uncooked

16 oz ricotta cheese (or cottage cheese)

¼ cup Parmesan cheese, grated

1 Tblsp parsley flakes

1½ tsp salt

1½ tsp oregano

8 oz mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

Cook and stir meat, onion and garlic in skillet until meat is light brown; drain. Add tomatoes (with liquid), tomato sauce, parsley, sugar, basil, ½ tsp salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

Reserve ½ cup of the sauce mixture. Mix ricotta cheese, Parmesan cheese,

1 Tblsp parsley, 1½ tsp salt and oregano. Layer 1/3 EACH of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan (13x9x2"). Repeat 2 times. Spoon reserved sauce mixture onto top; sprinkle with ¼ cup Parmesan cheese. Cook uncovered in 350 degree oven 45 minutes or till bubbly. Let stand 15 minutes before cutting.

SERVES: 8