Directions

1) In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.

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

3) Cook and drain noodles as directed on package.

4) In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

5) Preheat oven to 350ºF.

6) Assemble the layers in an ungreased 13x9-inch (3-quart) glass baking dish.

• 1 cup of the sauce mixture
• 4 noodles.
• 1 cup of the cheese mixture
• 1 cup of the sauce mixture
• 2/3 cup of the mozzarella cheese
• 4 noodles,
• The remaining cheese mixture
• 1 cup of the sauce mixture
• 2/3 cup of the mozzarella cheese
• 4 noodles
• The remaining sauce mixture
• The remaining mozzarella cheese
• 1/4 cup Parmesan cheese

7) Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly.

8) Let stand 15 minutes before cutting.