CAJUN LASAGNA

CAJUN LASAGNA 1 LB. lean ground beef 3 Andouille Sausage links, as much casing removed as possible 1 med. onion, diced small 3 garlic cloves, diced 1- 2.25 oz. can chopped black olives ¾ -24 oz. jar Bertolli Tomato-Basil pasta sauce, or your favorite brand 1-14.5 oz. can chunky diced seasoned tomatoes, semi-drained 9 uncooked Lasagna noodles 1-15 oz. container Ricotta cheese, divided 2 ½ cups shredded Mozzarella cheese, divided 2 cups shredded Cheddar cheese, divided 1 TBL Seafood Seasoning 2 TSP Old Bay Seasoning ½ TBL Garlic Powder 1 TSP dried Basil, for topping 2 TBL Olive Oil 375° OVEN Boil lasagna noodles in salted water till soft while meat is cooking. Remove from water and place flat on sprayed wax paper. Cook beef, Andouille, garlic and onion in oiled skillet over medium heat, stirring until it crumbles and is no longer pink, drain excess grease. Heat pasta sauce, diced tomatoes, olives and seasonings EXCEPT Basil in a saucepan. Add meat mixture and stir well. Cover and let simmer on low about thirty minutes. Stir to prevent any sticking. Spread one-third of meat sauce in a lightly greased 11"x 7" baking dish Layer with 3 noodles and half each of ricotta cheese and mozzarella and cheddar cheese. The ricotta cheese layers should be thin. Repeat process. Spread another layer of meat sauce over noodles and mozzarella, cheddar and ricotta cheese. Repeat for three layers Sprinkle Basil over top layer of noodles and cheese. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil sprayed with cooking spray to prevent sticking. Bake at 375° for 45 minutes. Uncover and bake 10 more minutes. Let stand about 10 minutes before slicing and serving