In 10-inch skillet, cook sausage, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomato sauce and tomatoes, breaking up tomatoes with a fork.

Heat to boiling, stirring occasionally.

Reduce heat; simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350°F.

Cook and drain noodles as directed on package.

Meanwhile, in small bowl, mix ricotta cheese, ¼ cup of the Parmesan cheese, the oregano and remaining 1 tablespoon parsley.

In ungreased 13×9-inch (3-quart) glass baking dish, spread half of the sausage mixture (about 2 cups).

Top with 4 noodles.

Spread half of the cheese mixture (about 1 cup) over noodles.

Sprinkle with half of the mozzarella cheese.

Repeat layers, ending with mozzarella.

Sprinkle with remaining ¼ cup Parmesan cheese.

Cover with foil.

Bake 30 minutes.

Uncover; bake about 15 minutes longer or until hot and bubbly.

Let stand 15 minutes before serving.