Festive Lasagna

• 1/2 lb. pkg. lasagna
• 2 lb. Italian sausage
• 1 medium size onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz.) can whole tomatoes, cut up, and drained
• 1 (12 oz.) can tomato paste
• 2 tsp. sugar
• 4 c. shredded Mozzarella cheese
• 1 c. grated Parmesan cheese
• 2 tsp. pepper
• 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. parsley, chopped
• 1 tsp. salt

1. Prepare lasagna according to package directions, drain. Combine sausage, onion and garlic.
2. Cook until sausage is no longer pink, stirring occasionally; drain.
3. Stir in next 7 ingredients.
4. Bring to a boil.
5. Reduce heat, simmer for 20 minutes.
6. In a medium size bowl, blend Ricotta, egg, parsley and salt.
7. Spread a thin layer of sauce in 13 x 9-inch baking pan. Layer 1/3 each lasagna, remaining sauce, Ricotta mixture, Mozzarella and Parmesan cheeses.
8. Repeat layers.
9. Bake in a 375u0b0 oven until bubbly, about an hour.
10. Let stand 5 minutes before serving.

lasagna, italian sausage, onion, garlic, tomatoes, tomato paste, sugar, mozzarella cheese, parmesan cheese, pepper, basil, red pepper, pepper, containers ricotta cheese, egg, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286005 (may not work)