Italian Sausage Lasagna

This is a great recipe to make ahead.  Cover the unbaked lasagna with aluminum foil and refrigerate no longer than 24 hours or freeze no longer than two months.  Bake covered, 45 minutes; uncover and bake refrigerated lasagna 15 to 20 minutes longer or frozen lasagna 35 to 45 minutes longer until hot and bubbly.

If you like your lasagna a little spicier, use hot Italian sausage.

INGREDIENTS:

1	POUND BULK ITALIAN SAUSAGE
1	MEDIUM ONION, CHOPPED (1/2 CUP)
1	CLOVE GARLIC, MINCED
3	TABLESPOONS CHOPPED FRESH PARSLEY
1	TABLESPOON CHOPPED FRESH OR 1 TEASPOON DRIED BASIL
1	TEASPOON SUGAR
1	CAN DICED TOMATOES (15 OUNCES)
12	NO BOIL LASAGNA NOODLES
1	CONTAINER (15 OUNCES) RICOTTA CHEESE
½	CUP GRATED PARMESAN CHEESE
1	TABLESPOON CHOPPED FRESH OR 1 ½ TEASPOONS DRIED OREGANO
2	CUPS SHREDDED MOZZARELLA CHEESE (8 OUNCES)

Cook sausage, onion, and garlic in a 10-inch skillet over medium heat, stirring occasionally until no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes.  Heat to boiling, stirring occasionally; reduce heat to low.  Simmer, uncovered about 45 minutes or until slightly thickened.

Heat oven to 350°.

Mix ricotta cheese, ¼ cup Parmesan cheese, remaining 1 tablespoon parsley, and the oregano.

Spread 1 cup of the sauce mixture in an ungreased rectangular baking dish, 13 x 9 x 2 inches.  Top with 4 noodles.  Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture.  Sprinkle with remaining mozzarella cheese and ¼ cup Parmesan cheese.

Cover and bake 30 minutes.  Uncover and bake about 15 minutes longer or until hot and bubbly.  Let stand 15 minutes before serving.

Makes 8 servings