UNCLE STEVE'S AMAZING, AWARD WINNING LASAGNA

Uncle Steve's Amazing, Award Winning Lasagna image

Provided by Fran Murray

Time 1h20m

Number Of Ingredients 23

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MEAT SAUCE:
1 lb ground italian sausage
1 tube(s) jimmy dean ground sage breakfast sausage
1 small can (drained) mushroom stems and pieces
1/2 large yellow onion, diced
8 large garlic cloves, diced
14 1/2 oz can diced tomatoes
14 1/2 oz can italian tomato sauce
6 oz can tomato paste
large handful of fresh basil leaves, coarsely chopped
freshly ground pepper
2 bay leaves
dry italian seasoning
CHEESES:
16 oz ricotta cheese
16 oz grated cheddar cheese
16 oz grated mozzarella cheese
8 oz grated parmesan cheese
OTHER INGREDIENTS:
6 cooked lasagna noodles, buttered (to prevent sticking)
1 large egg, beaten
10 oz brick of frozen spinach, thawed, drained and water pressed out
10 oz jar of artichoke hearts, drained

Steps:

1. Preheat oven to 350 degrees.
2. Simmer garlic and onion in olive oil in large frying pan until onion starts to clarify. Add the sausage and freshly ground pepper. Before the sausage is thoroughly cooked, add the fresh basil. Drain the fat from the pan when the sausage is done cooking. Add the remaining ingredients for the meat sauce, and bring the sauce to a slow simmering boil. Add dry Italian seasoning as necessary to taste. Simmer the sauce for about 20 minutes.
3. In a large mixing bowl, use your fingers to mix together the beaten egg, ricotta cheese and ½ of the grated cheddar.
4. Assemble the lasagna in a 9x13x2-inch glass pan: • Lay down 3 noodles • ½ meat sauce and more ground pepper • ½ ricotta mixture • ½ the mozzarella • ½ the Parmesan and ½ the remaining cheddar • Layer the artichoke hearts and drained spinach (should not be soggy) • 3 noodles • rest of the meat sauce and more ground pepper • rest of the ricotta mixture • rest of the mozzarella • rest of the Parmesan and the remaining cheddar
5. Bake, covered, in a 350 degree oven for 45 minutes, or until heated through and bubbly. You will want to place the pan on a jelly roll pan in case it bubbles over! Take foil off the last 10 minutes to allow lasagna to brown. Let stand 10 minutes before slicing.