Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Uncooked Creamette Lasagna
1 lb Bulk italian sausage
1/2 lb Ground beef
1 c Chopped onion
2 Cloves garlic, minced
1 c (28 ounces) 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 Sliced pitted ripe olives
4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

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, tomatoe 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. Makes about 8
to 10 servings....

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