In medium sauce pan, add tomatoes (with liquid), tomato sauce, 2 Tbsp parsley, the sugar, basil and 1/2 Tsp salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Reserve 1/2 cup sauce.

While sauce cooks, add Italian sausage, onion and garlic to a large skillet stirring and turning until sausage is light brown; drain. Add to sauce.

While sauce and meat are cooking, prepare lasagne noodles according to package directions. Rinse and leave in cool water until ready to assemble dish.

While other components are cooking, beat 1 egg with fork or whip in medium mixing bowl. Add ricotta cheese, 1/4 cup Parmesan cheese, 1 Tbsp parsley, 1 Tsp salt and the oregano. Mix until well blended with spoon or fork.

If using sausage links, remove from sauce and slice thinly.

Drain noodles 3 at a time and pat gently with paper towel. Layer in Lasagne baking dish (approx. 13"x 16" x 3.5").

Divide remaining sauce, ricotta cheese mixture, thin sliced sausage and mozzarella cheese into 2 equal parts.

Layer on top of noodles in this order: 1. Ricotta cheese (spread gently over noodles with rubber spatula or back of spoon).
2. Meat
3. Sauce
4. Mozzarella Cheese
Repeat twice.

Spoon remaining sauce onto top. Sprinkle with 1/4 cup Parmesan. If you like it really cheesy, add 1/4 to 1/2 cup mozzarella to top.

Cook uncovered in 350 degree oven 45 minutes. Let stand 15 minutes before cutting.

After cooking, lasagne can be covered and frozen no longer than 3 weeks. To serve, thaw overnight in refrigerator, cook uncovered in 375 degree oven until bubbly, about 1 hour.