Recipe: Creammette Lasagne

Sherrill, is this the one?

LASAGNA

1/2 pound uncooked Creamette lasagna noodles
1 pound bulk italian sausage
1/2 pound ground beef
1 c Chopped onion
2 Cloves garlic, minced
1 c (28 ounces) tomatoes, cut up, undrained
2 c tomato paste
2 teaspoons sugar
2 1/2 teaspoons salt, divided
1 1/2 teaspoons dried basil, crushed
1/2 teaspoons fennel seeds
1/4 teaspoons pepper
15 ounces ricotta cheese
1 egg, beaten
1 tablespoon 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 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