Italian Sausage Lasagna

Got this off the betty crocker site. It sounds great!

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1  lb  bulk  reduced-fat Italian sausage
• 1  medium onion, chopped (1/2 cup)
• 1  garlic clove, finely chopped
• 3  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh basil leaves or 1  teaspoon dried basil leaves
• 1  teaspoon sugar
• 2  cups  progresso diced tomatoes, undrained (from 28-oz can)
• 1 (15 ounce) can tomato sauce
• 12  uncooked  lasagna noodles (12 ounces)
• 1 (15 ounce) container reduced-fat ricotta cheese (2 cups) or 1  small  curd cream-style cottage cheese (2 cups)
• 1⁄4 cup  grated parmesan cheese
• 1  tablespoon  chopped fresh oregano leaves or 1⁄2 teaspoon dried oregano leaves
• 2  cups  shredded reduced-fat mozzarella cheese (8 ounces)
• 1⁄4 cup  grated parmesan cheese

Directions

1. Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350ºF. Cook and drain noodles as directed on package.
4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.