Lasagne with Sausage

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup) 
1 clove garlic, crushed 
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar 
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce 
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese 
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano
2 cups shredded mozzarella cheese (8 ounces) 
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. 

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened. 

Heat oven to 350 F. Cook and drain noodles as directed on package. 

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. 

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. 

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.