Lasagna Deliciousa
beef, main dish, pork
1/2 pound Uncooked Creamette Lasagna
1 pound Bulk italian sausage
1/2 pound Ground 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 tablespoon Parsley flakes
1 cup Sliced pitted ripe olives
4 cups 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....
Yield: 10 servings
Preparation Time: 0:00
