Italian Sausage Lasagna

This mouth watering recipe is one of my favorites. It taste even better the next day. Serve with cheesy garlic rolls and a salad, and you have a quick and easy fast meal your family will thank you for!

1 pound Italian sausage, sliced or crumbled

1/2 cup onion diced

1 clove garlic, crushed

3 tablespoons parsley

1 tablespoon dried basil

1 teaspoon sugar

2 cups diced tomatoes

1- 15 oz can tomato sauce

12 uncooked lasagna noodles

2 cups ricotta or cottage cheese

1/2 cup grated Parmesan cheese

3 cups shredded mozzarella cheese

1 pound fresh mushrooms, sliced

2 bell pepper, I use red and green

Cook sausage, onion, peppers,garlic and mushrooms until sausage is no longer pink.

Stir in sugar, tomatoes and tomato sauce and 2 tablespoons of the parsley.

Heat to boiling, stirring occasionally. Reduce heat to low and simmer about 45 minutes or until thickened.

Heat oven to 350. Cook and drain the noodles.

In medium bowl mix the ricotta/cottage cheese, Parmesan and remaining parsley.

Spread one cup of the sauce mixture into bottom of 13x9 inch casserole pan.

Top with 4 noodles. Spread 1 cup of the cheese mixture on top of noodles.

Spread 1 cup of sauce mixture over cheeses. Sprinkle with 1 cup mozzarella cheese.

Repeat with  noodles, cheese mixture, sauce and mozzarella.

Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella and Parmesan cheeses.

Cover and bake 30 minutes. Uncover and bake 15 minutes longer, or until cheese is golden and bubbly.

Let stand 15 minutes before cutting.