INGREDIENTS: (makes a 10x14" -ish pan size)
1 lb ground sweet Italian sausage
1 lb lean ground beef
12-14 oz sausage, sliced (I used Aidells brand, "roasted garlic & gruyere" flavor)
5 t minced garlic
(optional) 8oz canned sliced mushrooms
15oz crushed tomatoes
14.5oz diced tomatoes
~15oz alfredo sauce
~15oz pasta sauce
pinch of sugar
(I guesstimated for these seasonings):
2t basil
2t Italian seasoning
6t fresh parsley, chopped
lasagna noodles (I used a combo of around 10 lasagna noodles and around 8 "no boil" flat rolled type noodles). I bought a box of each and used the flat noodles on the bottom layer, and the other type for the top 2 layers.
16oz ricotta cheese
1 egg
dash of salt
16oz (drained wt canned sliced mushrooms)
8oz deli mozzarella ball
8oz shredded mozzarella
8oz shredded parmesan
8oz grated parmesan
DIRECTIONS:
Preheat oven to 375F.
Fill a pot with hot water and soak (or boil) the noodles that require pre-cooking, till they are pliable/al-dente. After they are done rinse with cool water, dry off, and set aside.
Make the sauce:
In a big skillet cook the ground sausage, ground beef, onion, and minced garlic over med heat till
browned.
Add in all the tomato/sauces and seasonings, and half the parsley. Remove from heat.
Make ricotta mixture:
In a medium bowl combine the ricotta, egg, dash of salt, and other half of parsley.
Assemble in a big greased baking pan:
Bottom layer: spread some of the meat sauce, then a layer of the flat-rolled noodles, half of the ricotta mixture, shredded parmesan.
Continue layering sauce, noodles, cheeses, (add a layer of mushrooms and sliced sausage in there somewhere). After you have 3 noodle layers, finish off the top with shredded cheese topped with sliced pieces of the deli mozzarella ball.
Spray underside of a piece of foil with cooking spray, and bake the lasagna 25 min foil-covered, and then 25min uncovered.
note: I have made this omitting ground beef, and using smoked turkey sausage instead of the Aidells kind.
more photos:
