| 1 | lb bulk Italian pork sausage |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | clove garlic, crushed |
| 3 | tablespoons chopped fresh parsley |
| 1 | tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves |
| 1 | teaspoon sugar |
| 2 | cups organic diced tomatoes (from 28-oz can), undrained |
| 1 | can (15 oz) Muir Glen® organic tomato sauce |
| 12 | uncooked lasagna noodles (12 oz) |
| 1 | container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups) |
| 1/4 | cup grated Parmesan cheese |
| 1 | tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves |
| 2 | cups shredded mozzarella cheese (8 oz) |
| 1/4 | cup grated Parmesan cheese |
- In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
- Heat oven to 350ºF. Cook and drain noodles as directed on package.
- In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
- Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
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