Ingredients
- 2 garlic (cloves)
- 1 egg
- 900 ml creamette lasagna (uncooked)
- 900 gr beef (ground)
- 525 gr tomato paste
- 450 gr mozzarella cheese (shredded)
- 260 gr bulk italian sausage
- 220 gr ricotta cheese
- 140 gr pitted ripe olives
- 120 gr onion
- 60 gr parmesan cheese (grated)
- 12 gr pepper
- 8 gr sugar
- 6 gr salt
- 4 gr fennel seeds
- 2 gr parsley flakes
- 1 gr 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 half teaspoonof salt. Spoon 1.5 cups of meat sauce into 13x9 inch baking dish.
Layer one third each of the lasagna, remaining meat sauce, ricotta mixture,olives, mozzarella and parmesan cheese into dish.
Repeat layers. Cover with foil.
Bake at 190ºC for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting.
