Lasagna

Prep Time: 20 minutes + Cooking Time
Serves: 12 (1large or 3 small)

1 Tbsp canola oil
1 lb group beef
6 oz Italian sausage meat (hot, mild, garlic)
1 onion, diced
1 green pepper, diced
4 cloves garlic, minced
8 oz mushrooms, sliced
1 Tbsp oregano
1 Tbsp basil
1 Tbsp thyme
1 tsp cayenne pepper
pinch red pepper flakes
6 oz tomato paste
pinch fresh ground nutmeg
1 tsp sugar
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2 28 oz can whole tomatoes
4 bay leaves
2 cups ricotta cheese
2 cups grated mozzarella cheese
2 cups grated monterey jack cheese
2 cups grated parmesan cheese
Lasagne noodles
Parsley, finely chopped (optional)

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Instructions
Heat a  large dutch oven & add oil, when hot add hamburger & sausage, saute´ until golden brown. Drain fat and set aside.

Add 1 Tbsp of the drained fat back to the pot and heat. Add onions and saute´ until translucent about 3 minutes. Add peppers and cook, stirring occasionally for 2-3 minutes, add mushrooms and cook until golden brown, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.

Add oregano, basil, thyme, cayenne, red pepper flakes and cook stirring for 1 minute. Add the tomato paste and cook until brickish red colour about1 minute. Add the canned tomatoes breaking them up with the back of a wooden spoon. Return the meat to the pot and add sugar, nutmeg, Worcestershire sauce, vinegar and bay leaves. Bring to a boil, lower heat & simmer with the lid on, for at least 1 hour, but as long as you like. I make the sauce in the morning and leave it on the back burner for the day, completing the lasagne in time for supper. Remove bay leaves.


Preheat Oven to 350° F while you assemble the lasagne. 

If you are using dry lasagne noodles place in a large rimmed pan and cover with boiling water for about 15 minutes, until they are pliable. Drain water and pat noodles dry.

If you are using fresh made pasta you don't need to pre-cook the noodles.

Stir ricotta cheese into the meat sauce

Mix mozzarella and monterey jack cheese together.

On the bottom of casserole dish place a bit of the sauce to keep the noodles from sticking. Layer noodles, top with sauce, parmesan and mozzarella & monterey jack cheese. Repeat these layers ending with a cheese layer. 

Place lasagne on a cookie sheet in the oven and cook for about 40 - 45 minutes. The cheese should be bubbling and golden brown. Let rest for 10 minutes before serving. Top with chopped parsley before serving.