Lasagne is a great main dish and this lasagne gives you two of my favorite meats for pizza - pepperoni and italian sausage. This is a really hearty meal and to top it off, serve a really good garlic bread and mixed green salad with a three cheese italian dressing.
LASAGNE WITH PEPPERONI & SAUSAGE
1 (29 oz.) can each of tomato puree, crushed tomatoes and whole peeled tomatoes
1 (12 oz.) can tomato paste
2 lg. onions, chopped
1 zucchini, diced
1 green pepper, chopped
1 (12 oz.) pkg. fresh mushrooms, cut in half
1 stick pepperoni, cut in thick slices
1 1/2 lbs. hot Italian sausage, sliced
5 cloves garlic
1 1/2 tsp. sugar
2 tbsp. dried basil
1 bunch fresh parsley, chopped
1 beef bouillon cube
1/3 c. freshly grated Parmesan cheese
1 tsp. each of garlic & onion powder
FILLING:
32 oz. ricotta cheese
24 oz. Mozzarella
Freshly grated Parmesan
1/2 box lasagna noodles
In a 6 to 8 quart Dutch oven, saute onions, peppers, zucchini, garlic and mushrooms until soft. Add meats and continue cooking on medium heat for 15 to 20 minutes. Drain in colander to remove grease. Add all other sauce ingredients. When combined, return meats to sauce and cook 2 to 3 hours on low heat, uncovered.
Cook noodles and slice Mozzarella.Cover large 9 x 13 inch pan bottom with 1 1/2 cups sauce. Layer noodles, 1/2 ricotta, 1/3 Mozzarella, generous sauce to cover. Repeat, ending with Mozzarella and fresh Parmesan on top.
You might have leftover meat sauce. Cover and bake for 1 1/2 hours. Pan will be very full. Uncover and bake until cheese browns. Let set for 15 to 20 minutes on counter before attempting to cut and lift out.
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