FESTIVE LASAGNA

SAUCE:
2 pounds bulk Italian sausage
1 medium onion, chopped
2 cloves garlic minced
1 (28 oz.) can whole tomatoes, cut up (undrained)
1 (12 oz.) can tomato paste
1 1/2 teaspoons basil leaves, crushed
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon red pepper
1/4 teaspoon pepper
CHEESE FILLING:
30 ounces ricotta cheese
1 egg, beaten
1/3 cup fresh parsley
TO ASSEMBLE:
9 lasagna noodles, cooked
4 cups mozzarella cheese, shredded, divided
1 cup parmesan cheese, grated, divided

SAUCE:
In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain.

Stir remaining sauce ingredients. Bring to a boil; reduce heat and simmer 20 minutes.

CHEESE FILLING:
In a medium bowl blend ricotta, egg, and parsley.

ASSEMBEL LAYERS AS FOLLOWS:
First layer: A thin layer of sauce on bottom of dish, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan

Second layer: 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan,

Top: 3 noodles, 1/3 sauce, 1/3 Parmesan

Bake one hour in a preheated 375 degree oven.