Title: Lasagna Deliciousa
Categories: Pork Beef
Yield: 10 Servings
| 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....