Hearty Sausage And Cheese Lasagna

• 1 pound bulk Italian sausage
• 2 medium onions, chopped
• 3 to 4 garlic cloves, minced
• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 celery rib, chopped
• 1/4 cup minced fresh parsley
• 1 bay leaf
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 1-1/2 teaspoons salt
• 1/2 teaspoon dried thyme
• 6 lasagna noodles, cooked and drained
• 1 carton (15 ounces) ricotta cheese
• 1 pound sliced part-skim mozzarella cheese
• 1/2 pound sliced provolone cheese

1. Preheat oven to 350u0b0. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan.
2. Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf.
3. Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
4. Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.

italian sausage, onions, garlic, tomatoes, tomato paste, celery, fresh parsley, bay leaf, brown sugar, oregano, salt, thyme, lasagna noodles, ricotta cheese, mozzarella cheese, provolone cheese

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