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Lasagna Deliciousa

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.