Recipe: Creamettes Lasagna

CREAMETTES LASAGNA

1/2 pound uncooked Creamettes lasagna noodles
FOR THE SAUCE:
1 pound bulk Italian sausage
1/2 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 oz) can tomatoes, cut up, undrained
2 cups tomato paste
2 tsp sugar
2 1/2 tsp salt, divided use
1 1/2 tsp dried basil, crushed
1/2 tsp fennel seeds
1/4 tsp pepper
FOR THE FILLING:
1 (15 oz) container ricotta cheese
1 egg, beaten
1 Tbsp parsley flakes
TO ASSEMBLE THE LASAGNA:
1 cup sliced pitted ripe olives
4 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese

Cook lasagna noodles according to package directions, drain and set aside.

TO PREPARE THE SAUCE:
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 tomatoes, tomato paste, sugar, 2 tsp of the salt, the basil, fennel seeds, and pepper into the meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.

TO PREPARE THE FILLING:
In a small bowl, blend ricotta, egg, parsley and remaining 1/2 tsp of salt.

TO ASSEMBLE THE LASAGNA:
Spoon 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3 each of the lasagna noodles, remaining meat sauce, ricotta mixture, olives, mozzarella cheese and Parmesan cheese into dish.
Repeat layers. Cover with foil.

Bake at 375 for 25 minutes.

Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting.

Makes about 8-10 servings