Lasagna Deliciousa


1/2 poundUncooked Creamette Lasagna
1 poundBulk italian sausage
1/2 poundGround beef
1 cup Chopped onion
2 Cloves garlic – minced
1 cup (28 ounces) tomatoes
Cut up – undrained
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 tablespoonParsley flakes
1 cup Sliced pitted ripe olives
4 cups Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese

How to prepare

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 13×9 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.

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