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 13×9 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….