Italian Sausage Lasagna

• 2 Italian sausage links, casings removed
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup tomato paste
• 3/4 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1 egg, beaten
• 3/4 cup ricotta cheese
• 1 tablespoon minced fresh parsley
• 4 lasagna noodles, cooked and drained
• 3/4 to 1 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese

1. Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
2. Spread 1/4 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
3. Cover; bake at 375u0b0 for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.

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

Taken from www.tasteofhome.com/recipes/italian-sausage-lasagna/ (may not work)