Pam'S Lasagna

• 1/2 (1 lb.) pkg. uncooked lasagna
• 1 lb. Italian sausage
• 1/2 lb. ground beef
• 1 c. chopped onion
• 2 cloves minced garlic
• 28 oz. tomatoes, cut up (undrained)
• 12 oz. tomato paste
• 1 c. olives (black)
• 4 c. Mozzarella
• 3/4 c. Parmesan
• 2 tsp. sugar
• 2 1/2 tsp. salt
• 1 1/2 tsp. crushed dried basil
• 1/2 tsp. fennel seed
• 1/4 tsp. pepper
• 15 oz. Ricotta cheese
• 1 egg, beaten
• 1 Tbsp. parsley flakes

1. Boil lasagna.
2. Cook sausage, ground beef, onion and garlic in large skillet over medium heat until sausage is not pink and onion is tender.
3. Drain and stir in tomatoes, tomato paste, sugar, 1/2 teaspoon of salt, basil, fennel seed and pepper.
4. Bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes.
5. In a bowl, blend Ricotta, egg, parsley and remaining 1/2 teaspoon salt. Place sauce, then lasagna, then Parmesan cheese in 3 layers, alternating in that order.
6. Cover with foil and bake at 375u0b0 for 25 minutes.
7. Uncover, then bake for 20 more minutes.
8. Let stand 10 minutes before cutting.

uncooked lasagna, italian sausage, ground beef, onion, garlic, tomatoes, tomato paste, olives, mozzarella, parmesan, sugar, salt, basil, fennel seed, pepper, ricotta cheese, egg, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538753 (may not work)