SAUSAGE LASAGNA WITH CHEESES
Makes 6 servings.
FOR SAUCE---
Four 28 oz cans whole tomatoes
Salt
1/4 pound diced bacon
4 cloves garlic, smashed
2 onions, diced
1/4 cup oil
FOR LASAGNA---
1 pound grated mozzarella cheese
2 eggs
2 cups ricotta cheese
12 oz pkg mushrooms, stemmed, sliced
1 pound bulk Italian sausage
1 1/2 One pound boxes lasagna noodles
6 basil leaves, thinly sliced
2 cups grated Parmesan cheese
1 zucchini, halved lengthwise, cut 1/4" thick diagonally
2 pinches red pepper flakes
4 cloves garlic, smashed
1/4 cup oil
Salt
MAKE SAUCE---Coat a saucepot with oil, add bacon, cook bacon 5 min. Add onions, season with salt, cook 7 min. onion should be very soft. Add garlic, cook for another 3 min. Add tomatoes to pot, fill one of the empty tomato cans with water, add to pot. Season with salt. Simmer 3 hours.
MAKE LASAGNA---Bring a pot of salted water to a boil. Cook lasagna noodles until pliable. Remove and transfer to a bowl of ice water to cool, remove and lay flat on a sheet tray. Coat a pan with 2 tbs oil. Add sausage, cook until brown and crumbly. Remove from pan, drain on paper towels.
DITCH fat from pan, add 1 tbs oil along with 2 garlic cloves and a pinch of pepper flakes. When garlic is golden, remove it and discard. Add mushrooms, season with salt, cook until soft 5 min. Remove from pan, reserve. Repeat the process with remaining oil, 2 garlic cloves and a pinch of pepper flakes and zucchini.
IN A BOWL, mix ricotta, half of Parmesan, eggs, basil and salt. Heat oven to 350 degrees. In bottom of a baking dish, spread a couple ladlefuls of sauce. Cover with a layer of noodles. Spread one third of ricotta mixture over pasta. Top with a layer of pasta in opposite direction of first layer.
SPREAD a layer of sauce on pasta, sprinkle with one third of sausage, top with one third each of mushrooms and zucchini. Top with a layer of mozzarella and some of remaining Parmesan. Repeat these layers until all ingredients have been used. Cover with foil. Place lasagna on a baking sheet, bake in oven until hot and bubbly 1 hour 15 min. removing foil for last 15 min. of cooking. Let cool 20 min. before slicing, then SERVE...
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