In a saucepan, cook onion, garlic, and sausage until the meat is brown. Drain and set aside.
Stir in tomatoes, tomato sauce, Italian seasoning, funnel seeds, and black pepper into the meat. Bring the sauce to boil, and then reduce heat. Cover and simmer for 15 minutes.
Cook noodles for 10 minutes or until tender. Drain and rinse with cold water. Drain and set aside.
For filling, combine ricotta, ¼ cup parmesan, and egg. Set aside.
Spread about half cup of sauce in a 2-quart baking dish. Layer half of the noodle in the dish and then spread half of the filling. Top with the remaining meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle parmesan cheese over the top if desired.
Preheat oven at 375F. Bake the lasagna for 30 minutes. Let it cool down slightly for 10 minutes before serving.