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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: 1) Prepare Lasagna according to package directions. Drain.
2) Cook Italian sausage and ground beef; drain excess fat.
3) Add onion and garlic; stir and cook 5 minutes.
4) Add sugar, 1 tsp of salt, dried basil, fennel seed, pepper, canned tomatoes, and tomato paste and simmer 20 minutes.
5) Combine egg, Ricotta, parsley and remaining 1/2 tsp of salt.
6) In bottom of a 13x9 inch baking dish, spoon about 1 1/2 cups meat sauce.
7) Layer 1/3 the Lasagna, 1/3 of the meat sauce, 1/3 of the Ricotta, 1/3 the sliced olives, 1/3 of the Mozzarella, and 1/3 of the Parmesan.
8) Repeat layering.
9) Cover with foil and bake in a 375 degree oven for 25 minutes; remove foil and bake 25 minutes longer.
10) Let stand for 10 minutes before cutting.
| Ingredients:
3/4 Cup(s) parmesan cheese, grated
1 Pound(s) mozzarella cheese, grated
1 Cup(s) pitted ripe olives, sliced
28 160/211 Tablespoon(s) dried parsley flakes
1 egg, beaten
12 Ounce(s) canned tomato paste, 2 cans
28 Ounce(s) canned tomatoes, broken up
1/2 Teaspoon(s) pepper
2 Teaspoon(s) dried basil
2 cloves minced garlic
4793/5000 Cup(s) chopped onion
1 Pound(s) italian sausage
1 Pound(s) lasagna, uncooked |
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