1 lb. bulk Italian sausage
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 16-oz. can whole tomatoes
1 24-oz. can tomato sauce
1/2 cup fresh parsley, chopped, divided use
1 tsp. sugar
1 tbsp. fresh basil, chopped
½ tsp. salt
9 uncooked lasagna noodles
1 16-oz. carton ricotta cheese
1 cup grated Parmesan cheese, divided use
1/8 tsp. cinnamon
8 oz. provolone cheese, sliced
1 tsp. salt
1 tbsp. fresh oregano, chopped
2 cups shredded mozzarella cheese
Cook and stir Italian sausage, onion, and garlic in 3-quart pan until sausage is lightly browned; drain. Add tomatoes with liquid, tomato sauce, ¼ cup parsley, sugar, basil and ½ tsp. salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Preheat oven to 350 degrees F. Cook noodles as directed on package. Reserve ½ cup of the sauce. Mix ricotta cheese, ½ cup Parmesan cheese, 1 tbsp. parsley, cinnamon, 1 tsp. salt and oregano. Layer ingredients in ungreased 13x9x2-inch baking dish in this order: thin layer of sauce on the bottom; 1/3 of lasagna noodles; 1/3 of ricotta cheese mixture; 1/3 of sauce; 1/3 of provolone cheese; 1/3 of mozzarella cheese; repeat for two more layers. Spoon reserved sauce on top, and top that with remaining ½ cup Parmesan cheese.
Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.
In the attached photo, I divided the recipe into two 8x8-inch baking dishes. I needed to make a few more lasagna noodles in order to do this (can't remember how many) and after cooking, I cut them with kitchen scissors to fit the pan.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller