Method

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, tomato paste, salt, basil, fennel seeds and give a few twists of the pepper mill. Bring to a boil over high heat. When boiling, immediately reduce heat to low. Simmer, uncovered, for about 20 minutes.

Prepare lasagna according to package directions.  Rinse under cool water and drain.

Preheat oven to 375° F.

In small bowl, blend ricotta with the egg. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmigiano cheese into dish.

Repeat layers. Cover with foil. Bake in preheated 375° F oven for 25 minutes. Remove foil and bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting.

Serves: 6 - 8

Contributor: pat ciesla

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