Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    lasagna noodles -- cooked
                        ***MEAT MIXTURE***
   2      pounds        bulk italian sausage
   1      medium        onion -- chopped
   2      cloves        garlic minced
  28      ounces        whole tomatoes -- cut up (undrained)
  12      ounces        tomato paste
   1      teaspoon      sugar
   1      teaspoon      salt
   1 1/2  teaspoons     basil leaves -- crushed
   1      teaspoon      oregano
     1/2  teaspoon      marjoram
     1/2  teaspoon      red pepper
     1/4  teaspoon      pepper
                        ***CHEESE MIXTURE***
  30      ounces        ricotta cheese
   1                    egg -- beaten
     1/3  cup           fresh parsley
   4      cups          mozzarella cheese -- shredded
   1      cup           parmesan cheese -- grated

Preparation:

In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/3 Parmesan Bake one hour in a preheated 375 degree oven.