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  Lasagna deliciousa
 
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....

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