Category: Italian, Pork, Beef, Main dishes
1/2 lb Uncooked Creamette Lasagna 1 1/2 ts Dried basil, crushed
1 lb Bulk italian sausage 1/2 ts Fennel seeds
1/2 lb Ground beef 1/4 ts Pepper
1 c Chopped onion 15 oz Ricotta cheese
2 Cloves garlic, minced 1 Egg, beaten
1 c (28 ounces) tomatoes, 1 tb Parsley flakes
Cut up, undrained 1 c Sliced pitted ripe olives
2 c Tomato paste 4 c Shredded mozzarella cheese
2 ts Sugar 3/4 c Grated Parmesan cheese
2 1/2 ts Salt, divided
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
Makes about 8 to 10 servings....
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