Cook the onion, garlic and sausage in a 10-inch (25cm) skillet, stirring often, until the sausage is browned.
Drain off the fat.
Stir in 2 tablespoons of the parsley, along with the sugar, basil, tomatoes, and tomato sauce.
Bring the mixture to a boil and stir it often.
Turn the heat down and simmer for 45 minutes or until noticeably thicker.
Preheat the oven to 350ºF (180ºC).
Cook the noodles and drain them, following the instructions on the box.
Combine the ricotta with ¼ cup (25g) parmesan, the other 1 tablespoon of parsley and the oregano.
Spread a cup (250ml) of the sauce over the base of an ungreased 13x9 inch (33x23 cm) glass baking dish.
Top it with 4 noodles, then spread a cup (250g) of the cheese mixture over the top.
Spread a cup of the sauce mixture over that and 2/3 cup of mozzarella over that.
Repeat these layers, finishing with noodles and sauce and then the last of the mozzarella and parmesan.
Cover and bake in the oven for half an hour.
Uncover and cook for another 15 minutes or until hot and bubbly.
Stand it for 15 minutes then serve your lasagna with ricotta and Italian sausage hot.
