Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         uncooked creamette lasagna
   1      pound         bulk Italian sausage
     1/2  pound         ground beef
   1      cup           chopped onion
   2      cloves        garlic -- minced
   1      cup           tomatoes -- (28 ounces)
                        cut up -- undrained
   2      cups          tomato paste
   2      teaspoons     sugar
   2 1/2  teaspoons     salt -- divided
   1 1/2  teaspoons     dried basil -- crushed
     1/2  teaspoon      fennel seeds
     1/4  teaspoon      pepper
  15      ounces        ricotta cheese
   1                    egg -- beaten
   1      tablespoon    parsley flakes
   1      cup           sliced pitted ripe olives
   4      cups          shredded mozzarella cheese
     3/4  cup           grated parmesan cheese

Preparation:

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 before cutting. Makes about 8 to 10 servings....