1/2 lb Uncooked Creamette Lasagna
1 lb Bulk italian sausage
1/2 lb Ground beef
1 cup Chopped onion
2 Cloves garlic, minced
1 cup (28 ounces) tomatoes,
Cut up, undrained
2 cup Tomato paste
2 tsp Sugar
2 1/2 tsp Salt, divided
1 1/2 tsp Dried basil, crushed
1/2 tsp Fennel seeds
1/4 tsp Pepper
15 oz Ricotta cheese
1 Egg, beaten
1 tbsp Parsley flakes
1 cup Sliced pitted ripe olives
4 cup Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese
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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....
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