Ingredients:
9 lasagna noodles
1 lb Italian sausage
1/2 lb ground beef
1 cup onions, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 tablespoon salt
1 1/2 teaspoons basil leaves
1/2 teaspoon fennel seeds
1/4 teaspoon pepper
1 (28 ounce) cans tomatoes, broken up
2 (6 ounce) cans tomato paste
1 eggs, beaten
1 (15 ounce) containers ricotta cheese
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1 cup ripe olives, sliced
1 lb mozzarella cheese, grated
3/4 cup parmesan cheese, grated
Directions:
Prepare lasagna noodles according to package directions.
Drain.
Cook Italian sausage and ground beef; drain excess fat.
Add onion and garlic.
Stir and cook 5 minutes.
Add next 7 ingredients and simmer 20 minutes.
Combine egg, ricotta, parsley and salt in small bowl.
In bottom of a 9×13-inch pan, spoon about 1 1/2 cups meat sauce.
Layer 1/3 of the lasagna, 1/3 the meat sauce, 1/3 the ricotta, 1/3 the sliced olives, 1/3 the Mozzarella and 1/3 the Parmesan.
Repeat layering.
Cover with foil.
Bake in a 375F oven for 25 minutes.
Remove foil and bake uncovered 25 minutes longer.
Let stand 10 minutes before cutting.
Servings: 12
Time preparation: 30 min.
Time total: 105 min.