• • 1/2 of 1 lb. pkg. Creamette Lasagna, uncooked
• • 2 lbs. bulk Italian sausage
• • 1 med. onion, chopped
• • 2 cloves garlic, minced
• • 1 (28 oz.) can whole tomatoes, cut up, undrained
• • 1 (12 oz.) can tomato paste
• • 2 tsp. sugar
• • 2 tsp. salt
• • 1 1/2 tsp. basil leaves
• • 1 tsp. crushed red pepper
• • 1/4 tsp. pepper
• • 2 (15 oz.) containers ricotta cheese
• • 1 egg, beaten
• • 1/3 c. chopped fresh parsley
• • 1 tsp. salt
• • 4 c. shredded mozzarella cheese
• • 1 c. grated Parmesan cheese

Directions:

Prepare Creamette Lasagna according to package directions; drain. In Dutch oven, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next seven ingredients. Bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 18″x9″ baking pan. Layer one-third each lasagna, remaining sauce, ricotta mixture, mozzarella and Parmesan cheese. Repeat layers. Bake in a 375 degree oven until bubbly, about 1 hour. Let stand 5 minutes before cutting. Refrigerate leftovers. 12 servings.