1/2 lb. uncooked lasagne noodles
1 lb. Italian sausage
1/2 lb. ground beef
1 c. chopped onion
2 cloves garlic (minced)
2 tsp. sugar
1 tbsp. salt
1 1/2 tsp. basil leaves
1 tsp. fennel seed
1/4 tsp. pepper
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 egg, beaten
1 (15 oz.) carton Ricotta
1 tbsp. dried parsley
1/2 tsp. salt
1 c. pitted ripe olives (sliced)
1 lb. Mozzarella cheese, grated
3/4 c. Parmesan cheese, grated

Preheat oven to 375 degrees. Prepare lasagna according to package directions; drain. Cook Italian sausage and ground beef together; drain excess fat. Add onion and garlic and cook 5 minutes. Add next 7 ingredients and simmer 20 minutes. Combine egg, Ricotta, parsley, and salt.

In bottom of a 13x9 baking dish spoon about 1 1/2 cups meat sauce. Layer 1/3 of lasagna, 1/3 of meat sauce, 1/3 of Ricotta, 1/3 of olives, 1/3 of Mozzarella, and 1/3 of Parmesan. Repeat layering. Cover with foil. Bake covered for 25 minutes. Remove foil and bake another 25 minutes.