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 Muir Glen® 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
(8oz)
1/4 cup grated Parmesan cheese

1) In 10-inch skillet, cook sausage,
onion and garlic over medium heat,
stirring occasionally, until sausage
is no longer pink; drain.

2) 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.

3) Heat oven to 350ºF. Cook and drain
noodles as directed on package.

4) In medium bowl, mix ricotta cheese,
1/4 cup Parmesan cheese, remaining 1
tablespoon parsley and the oregano.

5) Spread 1 cup of the sauce mixture in
ungreased 13x9-inch (3-quart) glass
baking dish. Top with 4 noodles.

6) 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.

7) Top with remaining noodles and sauce
mixture. Sprinkle with remaining
mozzarella cheese and 1/4 cup
Parmesan cheese.

8) Cover; bake 30 minutes. Uncover; bake
about 15 minutes longer or until hot
and bubbly. Let stand 15 minutes
before cutting.