Ingredients 2 pound uncooked creamette lasagna 1 pound bulk italian sausage 2 pound ground beef 1 cup onion, chopped 2 each cloves garlic, minced 1 cup (28 ounces) tomatoes, cut-up drained 2 cup tomato paste 2 teaspoon sugar 2 ts salt, divided 2 teaspoon dried basil, crushed 2 teaspoon fennel seeds 4 teaspoon pepper 15 oz ricotta cheese 1 each egg, beaten 1 tablespoon parsley flakes 1 cup pitted ripe olives, sliced 4 cup shredded mozzarella cheese 3/4 cup grated parmesan cheese Directions: 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.