My favorite Lasagna Recipe

OK, Because I think it is a little boring to write about myself every day, I am going to share my favorite Lasagna recipe here.  I used to make this for my roommates back in college, and we loved it.  I first got this recipe from the side of the Creamette’s Lasagna box.  Oddly enough, I can’t find the recipe on the Creamette’s website.  But I did find a copy of it HERE.  This is pretty easy to make, tastes great, and will feed many people at the same time.  Enjoy!   Recipe Ingredients:
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

Recipe Instructions:
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 13×9 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.