Italian Lasagna

• 8 oz. pkg. lasagna noodles, uncooked
• 1 lb. bulk Italian sausage
• 1/2 lb. ground beef
• 1 c. chopped onion
• 2 garlic cloves, minced
• 1 (28 oz.) can tomatoes, undrained, cut up
• 2 (6 oz.) cans tomato paste
• 2 tsp. sugar
• 2 tsp. salt
• 1 1/2 tsp. basil leaves
• 1/2 tsp. fennel seed
• 1/4 tsp. pepper
• 15 oz. Ricotta cheese
• 1 egg, beaten
• 1 Tbsp. parsley flakes
• 1/2 tsp. salt
• 1 c. sliced pitted ripe olives
• 4 c. (1 lb.) shredded Mozzarella cheese
• 3/4 c. grated Parmesan cheese

1. Prepare lasagna noodles according to package directions; drain. In large skillet, combine sausage, ground beef, onion and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients.
2. Bring to boil.
3. Reduce heat.
4. Simmer 20 minutes.
5. In medium bowl, blend Ricotta cheese, egg, parsley and 1/2 teaspoon salt.
6. Spoon 1 1/2 cups meat sauce into 9 x 13-inch baking dish.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522840 (may not work)