Directions:
- FOR THE LASAGNA: Prepare lasagna according to package directions.
- Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
- Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
- Brown the ground beef and ground pork in a skillet, drain off and discard fat.
- Add onion and garlic to the ground meat, stir and cook another 5 minutes.
- Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
- While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
- Preheat oven to 375 degrees.
- Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
- In the baking dish, spoon in a layer of 1/3 of the meat sauce.
- Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
- Then layer 1/3 of the Ricotta mixture.
- Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
- Then layer 1/3 of the sliced mushrooms.
- Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
- Then continue to repeat the layering until all of the ingredients are layered.
- 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.
- Remove foil and bake, uncovered, another 25 minutes.
- Remove from oven and allow to sit and rest 10 minutes before cutting.
- FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
- Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- 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.
- Remove from heat and give it one last stir.
- Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.27 Kcal (3145 kJ) | ||
| Calories from fat | 447.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.73g | 77% | |
|---|---|---|---|
| Cholesterol | 153.89mg | 51% | |
| Sodium | 2314.08mg | 96% | |
| Potassium | 935.77mg | 20% | |
| Total Carbs | 27.5g | 9% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 50.42g | 101% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 4.2mg | 23% | |
| Calcium | 862.9mg | 86% | |
| Amount Per 100 g | |||
| Calories | 180.78 Kcal (757 kJ) | ||
| Calories from fat | 107.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 77% | |
|---|---|---|---|
| Cholesterol | 37.03mg | 51% | |
| Sodium | 556.84mg | 96% | |
| Potassium | 225.17mg | 20% | |
| Total Carbs | 6.62g | 9% | |
| Sugars | 2.29g | 38% | |
| Dietary Fiber | 1.35g | 22% | |
| Protein | 12.13g | 101% | |
| Vitamin C | 3.1mg | 21% | |
| Iron | 1mg | 23% | |
| Calcium | 207.6mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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