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Alternative Ingredients are listed in Red
|2||lbs||Appetito Hot Italian Sausage|
|Johnsonville Hot Italian Sausage|
|1||lbs||Fresh Boar's Head Mozzarella (+1 cup, Shredded, for top)|
|(the WET variety, as opposed to the Whole Milk variety)|
|1||lbs||Lioni Latticini Fresh Ricotta Cheese|
|1||cup||Parmigiano Reggiano Cheese|
|1||med||Sweet Vidalia Onion|
|4||tbls||Fresh Chopped Parsley (divided)|
|1||tbls||Fresh Sweet Basil|
|2||tbls||Dried Sweet Basil|
|1||tbls||Red Pepper Flakes|
In a large pan, pot or dutch oven cook the sausage and beef over medium heat until well browned. Add onion and garlic and continue sautéeing until onion just begins to turn translucent. Then stir in crushed tomatoes, tomato paste and tomato sauce. Add sugar, basil, fennel, Italian seasoning, 1 tbls salt, pepper, and 2 tbls of the parsley. Mix thoroughly and simmer covered for 1½ hours, stirring occasionally.
Bring a large pot of salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain noodles, and rinse with cold water.
In a mixing bowl combine all three cheeses with egg, remaining parsley and salt. Mix thoroughly and set aside.
Preheat oven to 375º.
(We will be using the 4-3-2 layering method; ¼ sauce, ⅓ noodles, ½ cheese mixture)
Spread ¼ of meat sauce in the bottom of an 11x15" Lasagna dish. Arrange 6 noodles lengthwise over meat sauce. Spread half of the cheese mixture. Repeat. Cover with the last of the noodles, and with the last of the meat sauce. Top it off with a sprinkling of Mozzarella and Parmigiano.
Cover with foil. (to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the top)
Bake for 25 minutes. Remove foil, sprinkle with 1 cup Mozzarella and bake an additional 25-35 minutes until top begins (the very beginning) to brown. It will continue to brown a little after you take it out. Let cool for 15 minutes before serving.
* Cento or Tuttorosso brand for instance. Packers generally save their ripest, most attractively-colored specimens for use as whole, crushed and diced tomatoes. Lesser tomatoes are reserved for use in paste, puree or sauce. Read the label. Calcium chloride is often added as a firming agent, which limits the tomato's ability to break down during cooking. Tomatoes packed in juice (rather than puree or sauce) tend to have less sodium and a fresher flavor. (pour the juice off and reserve to add moisture to sauce as needed)