Italian Lasagna - cooking recipe

Ingredients

8 oz. pkg. lasagna noodles, uncooked
1 lb. bulk Italian sausage
1/2 lb. ground beef
1 c. chopped onion
2 garlic cloves, minced
1 (28 oz.) can tomatoes, undrained, cut up
2 (6 oz.) cans tomato paste
2 tsp. sugar
2 tsp. salt
1 1/2 tsp. basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
15 oz. Ricotta cheese
1 egg, beaten
1 Tbsp. parsley flakes
1/2 tsp. salt
1 c. sliced pitted ripe olives
4 c. (1 lb.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese

Preparation

Prepare lasagna noodles according to package directions; drain. In large skillet, combine sausage, ground beef, onion and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients.
Bring to boil.
Reduce heat.
Simmer 20 minutes.
In medium bowl, blend Ricotta cheese, egg, parsley and 1/2 teaspoon salt.
Spoon 1 1/2 cups meat sauce into 9 x 13-inch baking dish.