LASAGNA

SAUCE: FILLING:
1 LB. SWEET ITALIAN SAUSAGE 8 OZ. RICOTTA
1 ONION 1 LB. MOZARELLA (1 CUP
32 OZ. CAN STEWED TOMATOES FOR TOP)
8 OZ. CAN OF TOMATO SAUCE 1 LB. COLBY JACK CHEESE
6 OZ. CAN OF TOMATO PASTE 8 OZ. CREAM CHEESE
3-4 CLOVES OF GARLIC
1 SMALL CAN SLICED OLIVES
1 TSP. SALT
1 TBSP. SUGAR 16 OZ. PKG. LASAGNA NOODLES
½ TSP. BLACK PEPPER
1 TBSP. ITALIAN SEASONING
½ - 1 TSP. CHILI POWDER

BROWN MEAT WITH ONION AND GARLIC, ADD REMAINING INGREDIENTS FOR THE SAUCE, SIMMER UNTIL WELL DONE. MIX CHEESES UNTIL WELL BLENDED. PUT A LAYER OF SAUCE FIRST THEN NOODLES THEN FILLING, REPEAT UNTIL PAN IS FULL.

BAKE AT 350 DEGREES FOR 30 TO 45 MINUTES. (IT MAY NEED A LITTLE MORE TIME).