In 10-inch skillet cook italian sausage, onion, celery, carrot, and garlic till meat is browned.
Drain off fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano, fennel seed, hot pepper sauce, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bring mixture to boiling; reduce heat.
Cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook lasagne noodles in a large amount of boiling salted water for 10 to 12 minutes or till tender; drain.
Rinse in cold water; drain.
Combine eggs, ricotta or cottage cheese, parmesan cheese, parsley, and 1/4 teaspoon pepper.
Thinly slice mozzarella cheese.
Arrange half of the lasagne noodles in bottom of a greased 13x9x2-inch baking dish.
Spread with half of the ricotta mixture; top with the mozzarella cheese and half of the meat sauce.
Repeat the layers of noodles, ricotta mixture, and meat sauce.
Bake, uncovered, in 375° oven about 40 minutes or till heated through.
Let stand 10 minutes before serving.