1/2 lb Uncooked creamette lasagna
1 lb Bulk Italian sausage
1/2 lb Ground beef
1 c Onion; chopped
2 cl Garlic; minced
28 oz Can tomatoes;
- cut up, undrained
2 c Tomato paste
2 ts Sugar
2 1/2 ts Salt; divided
1 1/2 ts Dried basil; crushed
1/2 ts Fennel seeds
1/4 ts Pepper
15 oz Ricotta cheese
1 Egg; beaten
1 tb Parsley flakes
1 c Ripe olives; sliced pitted
4 c Mozzarella cheese; shredded
3/4 c Parmesan cheese; grated
Prepare lasagna according to package directions; drain. Cook sausage,
ground, beef, onion and garlic in large skillet over medium-high heat
until sausage is no longer pink and onion is tender.
Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, the
basil, fennel seeds and pepper. Bring to a boil over high heat.
Reduce heat to low. Simmer, uncovered, for about 20 minutes.
In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon
of salt. Spoon 1-1/2 cups of meat sauce into 13x9 inch baking dish.
Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture,
olives, mozzarella and Parmesan cheese into dish.
Repeat layers. Cover with foil. Bake at 375 F for 25 minutes.
Uncover. Bake about 20 minutes more or until heated through. Let
stand 10 minutes before cutting.
