Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Uncooked creamette lasagna

  2. 1 lb 454g / 16oz Bulk Italian sausage

  3. 1/2 lb 227g / 8oz Ground beef

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 2 Garlic - minced

  6. 1 cup 62g / 2 1/5oz Tomatoes - (28 ounces)

  7. Cut up - undrained

  8. 2 cups 474ml Tomato paste

  9. 2 teaspoons 10ml Sugar

  10. 2 1/2 teaspoons 12ml Salt - divided

  11. 1 1/2 teaspoons 7 1/2ml Dried basil - crushed

  12. 1/2 teaspoon 2 1/2ml Fennel seeds

  13. 1/4 teaspoon 1 1/3ml Pepper

  14. 15 oz 426g Ricotta cheese

  15. 1 Egg - beaten

  16. 1 tablespoon 15ml Parsley flakes

  17. 1 cup 237ml Sliced pitted ripe olives

  18. 4 cups 584g / 20oz Shredded mozzarella cheese

  19. 3/4 cup 109g / 3.8oz Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Makes about 8 to 10 servings...

Comments

882,796
Send feedback