Ingredients

• 1 pound - Italian sausage or hamburger
• 1 - medium onion, chopped
• 1 clove - garlic, pressed
• For tomato sauce:
• 1 can (16 ounces) - whole tomatoes
• 1 can (15 ounces) - tomato sauce
• 2 tbsp - dried parsley flakes
• 1 tbsp - sugar
• 1 tbsp - dried basil leaves
• 1/2 - tbsp salt
• 9 - uncooked lasagne sheets (about 8 ounces)
• For cheese mixture:
• 1 carton (16 ounces) - ricotta or creamed cottage cheese (about 2 cups)
• 1/4 cup - grated parmesan cheese
• 1 tbsp - dried parsley leaves
• 1.5 tbsp - salt
• 1.5 tbsp - dried oregano leaves
• 2 cups - shredded mozzarella cheese (about 8 ounces)
• 1/4 cup - grated parmesan cheese

How to Make Lasagne

• Cook Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain.
• Add tomatoes (with liquid,) tomato sauce, parsley flakes, the sugar, basil and salt.
• Heat to boiling, stirring occasionally; reduce heat.
• Simmer uncovered, until mixture is the consistency of thick spaghetti sauce (about 1 hour).
• Reserve 1/2 cup of the sauce mixture.
• Mix Ricotta cheese, parmesan cheese, parsley, salt and oregano.
• Layer 1/3 each of lasagne sheets, some tomato sauce, and cheese mixture in ungreased oblong pan, 13x9x2 inches.
• Repeat 2 twice. Then spoon the reserved sauce mixture on top; sprinkle with 1/4 cup parmesan cheese.
• Cook uncovered in 350 degree oven for 45 minutes.
• Let it stay in the oven for 15 minutes before cutting.