Recipe: Creamette Italian Lasagna with Meat Sauce

CREAMETTE ITALIAN LASAGNA

1/2 of a (1 pound) package Creamette Lasagna noodles
FOR THE MEAT SAUCE:
1 pound Italian sausage
1/2 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons sugar
1 tablespoon salt (or to taste)
1 1/2 teaspoons basil leaves
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1 (28 ounce) can tomatoes, broken up
2 (6 ounce) cans tomato paste
FOR THE LASAGNA:
1 egg, beaten
1 (15 ounce) container Ricotta cheese
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1 cup pitted ripe olives, sliced
1 pound Mozzarella cheese, grated
3/4 cup Parmesan cheese, grated

Preheat oven to 375 degrees F.

Boil Creamette Lasagna noodles according to package directions; drain.

TO MAKE THE MEAT SAUCE:
Cook Italian sausage and ground beef; drain excess fat. Add onion and garlic to pan; stir and cook 5 minutes. Add next seven ingredients for the sauce and simmer 20 minutes.

TO MAKE THE LASAGNA:
Combine egg, Ricotta, parsley and 1/2 tsp. salt; set aside.

In bottom of 13x9-inch baking dish, spoon about 1 1/2 cups meat sauce. Layer 1/3 of Creamette Lasagna, 1/3 meat sauce, 1/3 Ricotta, 1/3 sliced olives, 1/3 Mozzarella and 1/3 Parmesan. Repeat layering. Cover with foil.

Bake in 375 degree F oven for 25 minutes; remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting. Refrigerate any leftovers.

Source: Creamette pasta.