INGREDIENTS

  • 1/2 lb uncooked creamette lasagna noodles
  • 1 lb bulk Italian sausages
  • 1/2 lb ground beef
  • 1 cup chopped onions
  • 2 garlic cloves , minced
  • 1 cup tomatoes
  • 2 cups tomato paste
  • 2 teaspoons sugar
  • 2 1/2 teaspoons salt , divided
  • 1 1/2 teaspoons dried basil , crushed
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon pepper
  • 15 ounces ricotta cheese
  • 1 egg , beaten
  • 1 tablespoon parsley flakes
  • 1 cup sliced pitted ripe olives
  • 4 cups shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese

DIRECTIONS

  1. Prepare lasagna according to package directions; drain.
  2. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender.
  3. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper.
  4. Bring to a boil over high heat.
  5. Reduce heat to low.
  6. Simmer, uncovered, for about 20 minutes.
  7. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt.
  8. Spoon 1 1/2 cups of meat sauce into 13×9 inch baking dish.
  9. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish.
  10. Repeat layers.
  11. Cover with foil.
  12. Bake at 375°F for 25 minutes.
  13. Uncover.
  14. Bake about 20 minutes more or until heated through.
  15. Let stand 10 minutes before cutting.