ingredients:
1 pound bulk Italian sausage in
1 1/2 pounds lean ground beef
1 (8 oz) package fresh mushrooms, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon seasoning coffee with Italian herbs (optional)
1/4 teaspoon red pepper flakes
6 cups prepared marinara sauce
2 tablespoons of water, plus more as needed
2 eggs
2 pounds of whole milk ricotta cheese
1 (8 oz) of cheese with fresh mozzarella, diced
2/3 cup freshly grated cheese Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch of cayenne pepper, or to taste
1/4 cup chopped fresh parsley
1 (16 ounces) lasagna noodles package
1 (8 oz) of cheese with fresh mozzarella, diced
1/2 cup freshly grated cheese Parmigiano-Reggiano
Instructions :
Place the sausage and ground beef in a large saucepan over medium heat; cook, stirring, until the meat is browned and crumbly, about 10 minutes. Break meat apart during cooking. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Reduce heat to medium-high and cook until mushrooms have rendered their juice and bottom of pan is almost dry.
Pour marinara sauce prepared with the meat mixture. Pour water in marinara sauce jar and shake to get the whole pot of sauce; add to mixture. Reduce heat to low and simmer until the meat is very tender, about 2 hours. Add a little water if the sauce becomes too thick. Skim excess fat from the surface of the sauce and season with salt and black pepper, if necessary. To put out the fire.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl and add the ricotta cheese, 8 oz mozzarella cheese cubes and 2/3 cup Parmigiano-Reggiano. Sprinkle cheese mixture with salt 1 teaspoon, 1/4 teaspoon of black pepper and cayenne pepper; Mix the parsley.
Bring a large pot of salted water to a boil. Cook the lasagna noodles in boiling water, stirring occasionally, until cooked but firm to the bite, about 8 minutes. Drain and rinse the noodles and set aside in a bowl of cold water.
Spread 1/4 of the sauce in the bottom of a cooking mold 10x15 inches. Top with 1/3 of the noodles and spread 1/2 of the ricotta cheese mixture over noodles. Spread 1/4 of the meat sauce over the cheese, top with 1/3 of the noodles and spread the remaining 1/2 of the ricotta mixture over noodles. Spread 1/4 of the meat sauce on the cheese topping. Tap the pan lightly on a solid work surface to settle the layers. Having last 1/3 noodles over sauce and spread remaining 1/4 of the sauce over the noodles. Dot the top of the casserole with 4 ounces fresh mozzarella cheese cubes and sprinkle with 1/2 cup Parmigiano-Reggiano.
Cover pan with aluminum foil, being sure not to touch the top of the casserole with foil. Place the pan on a baking sheet to catch spills.
Bake in preheated oven for 30 minutes. Remove the foil and bake until the lasagna is golden and bubbling, 30 to 35 minutes. Let stand 20 minutes before cutting into squares.
Serve and enjoy!
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