Lasagna Supremo (The Best Lasagna Ever!)

Ingredients

FOR THE LASAGNA
  • 1 (1 lb) package lasagna noodle
  • 3⁄4 lb ground beef
  • 1⁄4 lb ground pork
  • 1 lb Italian sausage (thinly sliced)
  • 1 lb button mushroom (thinly sliced)
  • 1 cup onion (chopped)
  • 6 garlic cloves (minced)
  • 2 teaspoons sugar
  • 1 tablespoon salt
  • 1 teaspoon dried basil
  • 1⁄2 teaspoon fennel seed
  • 1⁄4 teaspoon ground black pepper
  • 2 eggs (lightly beaten)
  • 2 (15 ounce) containers ricotta cheese
  • 2 tablespoons dried parsley flakes
  • 1 cup pitted ripe black olives (sliced)
  • 1 lb mozzarella cheese (shredded)
  • 1 cup parmesan cheese (grated)
FOR MARINARA SAUCE by Alan Leonetti
  • 2 (14 1/2 ounce) canshunts chunky crushed tomatoes
  • 2 (6 ounce) cans hunts tomato paste
  • 1 cup stewed tomatoes (Italian style)
  • 1⁄4 cup extra virgin olive oil
  • 6 garlic cloves (cut in halves)
  • 1 teaspoon chopped garlic, in juice (from jar)
  • 1 shallot (diced)
  • 2 tablespoons dried oregano
  • 4 tablespoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1 tablespoon granulated sugar

Instructions

1 _ FOR THE LASAGNA: Prepare lasagna according to package directions.

2 _ Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.

3 _ Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.

4 _ Brown the ground beef and ground pork in a skillet, drain off and discard fat.

5 _ Add onion and garlic to the ground meat, stir and cook another 5 minutes.

6 _ Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.

7 _ While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.

8 _ Preheat oven to 375 degrees.

9 _ Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.

10 _ In the baking dish, spoon in a layer of 1/3 of the meat sauce.

11 _ Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).

12 _ Then layer 1/3 of the Ricotta mixture.

13 _ Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.

14 _ Then layer 1/3 of the sliced mushrooms.

15 _ Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.

16 _ Then continue to repeat the layering until all of the ingredients are layered.

17 _ When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.

18 _ Remove foil and bake, uncovered, another 25 minutes.

19 _ Remove from oven and allow to sit and rest 10 minutes before cutting.


20 _ FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.

21 _ Add the extra-virgin olive oil to the pot.

22 _ Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.

23 _ Dice the shallot, and dump that into the pot.

24 _ Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.

25 _ Do not strain, as the pulp adds to make this a thick and wonderful sauce.

26 _ Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.

27 _ Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.

28 _ Remove from heat and give it one last stir.

29 _ Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.

NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

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