---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Pork, Beef, Main dish
       Yield: 10 servings
     1/2 lb Uncooked Creamette Lasagna
       1 lb Bulk italian sausage
     1/2 lb Ground beef
       1 c  Chopped onion
       2    Cloves garlic, minced
       1 c  (28 ounces) tomatoes,
            Cut up, undrained
       2 c  Tomato paste
       2 ts Sugar
   2 1/2 ts Salt, divided
   1 1/2 ts Dried basil, crushed
     1/2 ts Fennel seeds
     1/4 ts Pepper
      15 oz Ricotta cheese
       1    Egg, beaten
       1 tb Parsley flakes
       1 c  Sliced pitted ripe olives
       4 c  Shredded mozzarella cheese
     3/4 c  Grated Parmesan cheese
   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....