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| Lasagna deliciousa |
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Yield: 10 Servings |
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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 |
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| 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.... |
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