LASAGNA SUPREMO

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 (1 lb) package lasagna noodles
  • 3/4 lb ground beef
  • 1/4 lb ground pork
  • 1 lb Italian sausage (thinly sliced)
  • 1 lb button mushrooms (thinly sliced)
  • 1 cup onions (chopped)
  • 6 cloves garlic (minced)
  • 2 teaspoons sugar
  • 1 tablespoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon fennel seeds
  • 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) cans hunts chunky crushed tomatoes
  • 2 (6 ounce) cans hunts tomato paste
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic (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

Directions

  • 1 tablespoon granulated sugar
  • 1. FOR THE LASAGNA: Prepare lasagna according to package directions.
  • 2. Drain and set aside.
  • 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.
  • 30. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Notes

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