1/2 lb uncooked creamette lasagna
1 lb bulk italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup (28 ounces) tomatoes,
1 cut up, undrained
2 cup tomato paste
2 teaspoon sugar
2 1/2 teaspoon salt, divided
1 1/2 teaspoon dried basil, crushed
1/2 teaspoon fennel seeds
1/4 teaspoon pepper
15 oz ricotta cheese
1 egg, beaten
1 tablespoon parsley flakes
1 cup sliced pitted ripe olives
4 cup shredded mozzarella cheese
3/4 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 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....
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|