Lasagna with Sausage

1 lb sweet Italian sausage
½ cup chopped onion
2 cloves garlic, crushed
2 tbsp sugar
¼ cup chopped parsley
2 boxes (26 oz), Pomi tomatoes
1 box (13 oz) Cirio tomatoes
2 cans (6 oz) tomato paste
12 lasagna noodles
1 container (15 oz) ricotta cheese, drained
1 egg
1 lb. mozzarella, thinly sliced
¾ cup grated Parmesan cheese

Remove sausage meat from outer casings; chop the meat. In a 5-qt Dutch oven, over medium heat, saute the sausage, onion and garlic stirring frequently, until brown - about 20 minutes.

Add the sugar, half the parsley and salt and pepper to taste; mix well. Add tomatoes, tomato paste and ½ cup water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat. Simmer, covered and stirring occasionally, until thick - about 1 hour.

In large pot, bring water and 1 tbsp salt to boiling. Add lasagna noodles, 2 or 3 at a time. Return to boiling; boil uncovered and stirring occasionally,10 minutes of just until tender. Drain in colander; rinse under cold water. Dry on paper towels.

Preheat oven to 375 degrees. In medium bowl, mix ricotta, egg, and remaining parsley.

In bottom of 13x9 baking dish, spoon 1½ cups sauce. Layer with 6 lasagna, arranged overlapping, to cover. Spread with half of the ricotta mixture; top with one third of mozzarella. Spoon 1½ cups sauce over cheese, sprinkle with ¼ cup Parmesan cheese.

Repeat layering, starting with 6 lasagna and ending with 1½ cups sauce sprinkled with Parmesan. Spread with remaining sauce; top with rest of the mozzarella and Parmesan. Cover with foil.

Bake 25 minutes; remove foil; bake uncovered, 25 minutes longer. Cool 15 minutes. Serves 8.