Prepare lasagna according to package directions. (Recipe will use 1/2 of 1# box.) Drain. Cook Sausage, ground beef, onion and garlic in a large skillet over medium high heat until sausage is no longer pink and onion is tender; drain. Stir in tomatoes, tomato paste, sugar, 2 tsps of the salt, the basil, fennel seeds, and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
In small bowl, blend ricotta, egg, parsley and remaining 1/2 tsp salt. Spoon 1 1/2 cups of the meat sauce into a 13 x 9 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.
My husband requests this dish on his birthday. I guarantee that you will love this recipe, if you are willing to put in the time. =) I don't make it as often as I'd like to, but it IS delicious!
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 8-10 Serving|
|Calories from Fat: 475 (60%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 23.9g||120 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 206.7mg||64 %|
|Sodium 1402.8mg||48 %|
|Potassium 500.2mg||13 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 22.2g|
|Protein 52.5g||75 %|
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Calories per serving: 786
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