Ingredients

1 C. onion; chopped
2 cloves garlic; crushed
28 ounce can crushed tomatoes
16 ounce can crushed tomatoes
6 ounce can tomato paste
1/4 C. fresh parsley; minced
1 Tbsp. packed light brown sugar
1 tsp. salt
1 1/2 tsp. dried oregano
1/4 tsp. dried th

Cooking Instructions

In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 C. of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk. In a large skillet, cook the sausage in the 1 C. of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into 1/2 inch pieces. Add the sausage chunks to the sauce. In a lightly greased 9 x 13 pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350 oven for 1 hour.
 
 
 "For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)