LASAGNA

½ lb. Italian sausage* or hamburger

1 medium onion (½ cup), chopped

1 clove garlic, pressed

16 oz. can (2 cups) whole tomatoes

15 oz. can (2 cups) tomato sauce

1 tea. dried basil leaves

2 tab. dried parsley flakes, divided

1 tea. sugar

13 uncooked lasagna noodles

1½ lb. carton ricotta or creamed cottage cheese

½ cup grated Parmesan Cheese

2 cups mozzarella cheese, shredded

Cook and stir sausage, onion and garlic in 10” skillet until sausage is light brown; drain. Add tomatoes with liquid, tomato sauce, basil, sugar and 1 tab. parsley; cook about 1 hour. Cook noodles as directed.

Mix ricotta cheese, ¼ cup Parmesan Cheese and 1 tab. parsley. Reserve ½ cup of sauce. Layer 1/3 each of the noodles, ricotta cheese mixture, mozzarella cheese and remaining sauce in an ungreased 13X9X2” pan. Repeat 2 times. Spoon reserved sauce on top; sprinkle with ¼ cup Parmesan Cheese. Cover pan with foil. Bake 350’ for 1 hour. Let stand 15 min. before cutting. *I buy 1 pound of sausage and freeze the remainder after cooking with extra onion and garlic.