Brown ground beef, onion & garlic in skillet, drain. Stir in 2 Tblsp parsley, sugar, basil, tomatoes (break up) & tomato sauce. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered 45 min or until slightly thickened. Heat oven 350°. Cook noodles; drain. Mix ricotta cheese, 1/4 cup parmesan cheese, 1Tblsp parsley & oregano. Spread 1 cup sauce mixture in baking dish. Top with layer of noodles. Spread 1 cup cheese mixture, 1 cup sauce, 2/3 cup mozzarella cheese. Repeat until all noodles are used. Pour remaining can tomato sauce over top of lasagna in pan. Cover with mozzarella cheese & some pepperoni (as desired) & 1/4 cup parmesan cheese. Cover & bake 15 minutes. Uncover & bake 15 minutes longer. Let stand 15 minutes before cutting.