Ingredients
- 2 garlic (cloves)
- 1 egg
- 2 pound creamette lasagna (uncooked)
- 2 pound beef (ground)
- 2 cup tomato paste
- 4 cup mozzarella cheese (shredded)
- 1 pound bulk italian sausage
- 15 oz ricotta cheese
- 1 cup pitted ripe olives
- 1 cup onion
- 3/4 cup parmesan cheese (grated)
- 4 teaspoon pepper
- 2 teaspoon sugar
- 2 ts salt
- 2 teaspoon fennel seeds
- 1 tablespoon parsley flakes
- 2 teaspoon basil (dried)
Prepare lasagna according to package directions; drain. Cook sausage,ground, beef, onion and garlic in large skillet over medium-high heatuntil sausage is no longer pink and onion is tender.
Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, thebasil, 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 teaspoonof 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.
