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 2 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 2 minutes more or until heated through. Let stand 1 minutes before cutting.
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