Lasagne

1 pound ground beef
1 medium onion, chopped
1 clove garlic, pressed
16 ounces tomatoes, canned, whole
15 ounces tomato sauce
2 tablespoons dried parsley, flakes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
9 lasagna noodles, uncooked
16 ounces ricotta cheese, or creamy cottage cheese
1/4 cup Parmesan cheese, grated
1 tablespoon dried parsley, flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Cook and stir ground beef, onion and garlic in 10-inch skillet until beef is light brown; drain. Add tomatoes (with liquid), tomato sauce, 2 tbls. parsley, the sugar, basil and 1/2 tsp. salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is thickened, about 1 hour. Take 1/2 cup of sauce and set aside.
Cook noodles as directed.
Mix ricotta or cottage cheese, 1/4 cup Parmesan cheese, 1 tbls. parsley, 1 1/2 tsp. salt and the oregano. Layer 1/3 each of the noodles, sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13x9x2 inches. Repeat 2 times. Spoon reserved 1/2 cup of sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 degree oven 45 minutes. Let stand 15 minutes before cutting. 8 to 10 servings.