lasagna supremo the best lasagna ever

🥘 Ingredients

• • lasagna noodle
• • ground beef
• • ground pork
• • italian sausage
• • button mushroom
• • onion
• • garlic cloves
• • sugar
• • salt
• • dried basil
• • fennel seed
• • ground black pepper
• • eggs
• • ricotta cheese
• • dried parsley flakes
• • black olives
• • mozzarella cheese
• • parmesan cheese
• • crushed tomatoes
• • hunts tomato paste
• • stewed tomatoes
• • extra virgin olive oil
• • garlic
• • shallot
• • dried oregano
• • dried italian seasoning
• • granulated sugar

📝 Instructions

1. 1 for the lasagna: prepare lasagna according to package directions
2. 2 drain and set aside
3. 3 cook italian sausage either in a skillet or by boiling in a pot of water , thinly slice crosswise and set aside
4. 4 brown the ground beef and ground pork in a skillet , drain off and discard fat
5. 5 add onion and garlic to the ground meat , stir and cook another 5 minutes
6. 6 add the sugar , salt , basil , fennel seeds , pepper and the marinara sauce and simmer for 20 minutes
7. 7 while the above mixture is simmering , combine in a large bowl the eggs , ricotta cheese , and parsley
8. 8 preheat oven to 375 degrees
9. 9 take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray , such as pam
10. 10 in the baking dish , spoon in a layer of 1 / 3 of the meat sauce
11. 11 then layer 1 / 3 of the lasagna pasta
12. 12 then layer 1 / 3 of the ricotta mixture
13. 13 then layer 1 / 3 of the sliced olives and 1 / 3 of the sliced italian sausage
14. 14 then layer 1 / 3 of the sliced mushrooms
15. 15 then layer 1 / 3 of the mozzarella and 1 / 3 of the parmesan
16. 16 then continue to repeat the layering until all of the ingredients are layered
17. 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. 18 remove foil and bake , uncovered , another 25 minutes
19. 19 remove from oven and allow to sit and rest 10 minutes before cutting
20. 20 for the marinara sauce : empty hunts chunky crushed tomatoes and hunts tomato paste into the pot
21. 21 add the extra-virgin olive oil to the pot
22. 22 slice the cloves of garlic crosswise into either halves or thirds or pieces , and dump them into the pot
23. 23 dice the shallot , and dump that into the pot
24. 24 add the rest of the ingredients , and stir to mix well with a large long handled wooden spoon
25. 25 do not strain , as the pulp adds to make this a thick and wonderful sauce
26. 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. 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. 28 remove from heat and give it one last stir
29. 29 serve over spaghetti , ravioli , pasta or use for chicken parmesan , veal parmesan , or anything that calls for a marinara sauce