SANDRA'S LUSCIOUS LASAGNA EXTREME

I must tell ya, it's taken years and many variations
to finally come up with this version of this lasagna
that simply takes my breath away...

Servings: (12)
Prep: 1.5 hrs.
--includes sauce
simmering time |
Bake: 50 mins.

INGREDIENTS

1 pound sweet italian venison/pork sausage
1 pound lean venison/moose/beef burger
1 spanish onion, chopped
2 cloves garlic, minced
2 (14.5 oz. cans) diced tomatoes
1 (6 oz. can) tomato paste
1 (15 oz. can) tomato sauce
1/4 cup filtered water
1 tablespoon granulated sugar
3 teaspoons fresh basil, chopped
--(or 1-1/2 teaspoons dried)
1-1/2 teaspoon Italian herb seasoning blend
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh flat-leaf parsley
--(or 2 tablespoons dried)
12 no-bake lasagna noodles
1 pint ricotta cheese
2 cups mozzarella cheese, shredded
2 cups medium cheddar cheese, shredded
3/4 cup freshly grated parmesan cheese, shredded
--Plus more of these last three cheeses for topping

METHOD

In a large heavy-bottom pot, brown sausage, ground burger, onion, and garlic over medium heat until browned. Stir in diced tomatoes, tomato paste, tomato sauce, and water, then season with sugar, basil, italian seasoning, salt, pepper, and parsley. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Preheat oven to 375 degrees.

Spread some meat sauce in the bottom of a 9”x13” baking pan, just to cover. Arrange 4 no-bake noodles over meat sauce, spread with 1/3 of the ricotta cheese mixture, top with 1/3 of mozzarella cheese, 1/3 of cheddar cheese, 1/3 of the meat sauce, and sprinkle with 1/3 of the parmesan cheese. Repeat layers two more times, and end with sprinkling more parmesan, mozzarella, and cheddar cheese on top.

Cover with foil (sprayed underneath beforehand to prevent sticking to cheese), all the while trying to ensure the foil does not make contact with cheese. Bake for 35 minutes. Remove foil, and bake an additional 15 minutes, until lightly golden brown.