Recipe - Lasagna Deliciousa

One half pound Uncooked Creamette Lasagna
1 pound Bulk italian sausage
One half pound Ground beef
1 cup Chopped onion
2 Cloves garlic, minced
1 cup (28 ounces) tomatoes,
Cut up, undrained
2 cup Tomato paste
2 teaspoon Sugar
2 One half teaspoon Salt, divided
1 One half teaspoon Dried basil, crushed
One half teaspoon Fennel seeds
One fourth teaspoon Pepper
15 ounce Ricotta cheese
1 Egg, beaten
1 tablespoon Parsley flakes
1 cup Sliced pitted ripe olives
4 cup Shredded mozzarella cheese
Three fourths cup Grated Parmesan cheese

Prepare lasagna according to package directions;
drain. Cook sausage, ground, beef, onion and garlic
in large skillet over mediumhigh 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 One half teaspoon of
salt. Spoon 1 One half 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....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini