ITALIAN SAUSAGE LASAGNA

• 1 pound italian sausage
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 clove crushed garlic
• 1 Tbsp. parsley
• 1 tsp. basil
• 1 tsp. sugar
• 1 14 and 1/2 oz. can crushed tomatoes
• 1 15 oz. can tomato sauce
• 12 lasagna noodles
• 1 15 oz. container ricotta cheese
• 1/4 cup parmesan cheese
• 1 and 1/2 tsp. oregano
• 2 cups shredded mozzarella
• 1/4 cup parmesan cheese

Cook sausage, onion and garlic until sausage is brown. Stir in 2 Tbsp. parsley, all of the basil, sugar, tomatoes and tomato sauce. Bring to a boil and simmer for about 45 minutes. Heat oven to 350 degrees. Cook and drain noodles. Mix ricotta, 1/4 cup parmesan, remaining parsley and oregano. Layer the lasagna as follows

• 1/4 of the meat sauce
• 4 noodles
• 1/2 of the cheese mixture
• 1/4 of the meat sauce
• 1/3 of the mozzarella
• 4 noodles
• 1/2 of the cheese mixture
• 1/4 of the meat sauce
• 1/3 of the mozzarella
• 4 noodles
• last 1/4 of the meat sauce
• last of the mozzarella and the rest of the parmesan

Cover and bake for 30 minutes (45 minutes if refridgerated), uncover and bake 15 minutes more. Let stand 15 minutes and serve. Serves 8.

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