Yield: 10 servings
Measure | Ingredient |
---|---|
½ pounds | Uncooked Creamette Lasagna |
1 pounds | Bulk italian sausage |
½ pounds | Ground beef |
1 cup | Chopped onion |
2 \N | Cloves garlic, minced |
1 cup | (28 ounces) tomatoes, |
\N \N | Cut up, undrained |
2 cups | Tomato paste |
2 teaspoons | Sugar |
2½ teaspoon | Salt, divided |
1½ teaspoon | Dried basil, crushed |
½ teaspoon | Fennel seeds |
¼ teaspoon | Pepper |
15 ounces | Ricotta cheese |
1 \N | Egg, beaten |
1 tablespoon | Parsley flakes |
1 cup | Sliced pitted ripe olives |
4 cups | Shredded mozzarella cheese |
¾ cup | 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 ½ teaspoon of salt. Spoon 1½ cups of meat sauce into 13x9 inch baking dish.
Layer ⅓ 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....