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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....
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 343 (54%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 134mg||41 %|
|Sodium 2574.3mg||89 %|
|Potassium 1958.1mg||52 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 31.2g|
|Protein 38.3g||55 %|
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Calories per serving: 630
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