Italian Sausage Lasagna

NerdMom has a post up asking for recipes that can be made ahead and frozen. This here is by far my favorite lasagna recipe and I make two at a time, one to cook, one to freeze for later.

Italian Sausage Lasagna

Ingredients
3 links of Italian sausage (I like the spicey kind) taken out of the skin and crumbled
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
3 tablespoons chopped fresh parsley or 1 tablespoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)

1 container (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried
2 cups shredded reduced-fat mozzarella cheese
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, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 15 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.

I double this recipe, use the foil 13x9 pans and freeze either both or just the one. To heat the frozen one, either take it out of the freezer the day before you plan to use it and let it thaw overnight and cook as directed above, or take it out of the freezer, cover and bake at 350 for about 45 minutes initially then uncover it and bake it again for 15 minutes to let the cheese melt well and brown a bit. It'll be done when it's hot and bubbly, like it says.