Lasagna!

This is some awesome Lasagna! ~ enjoy :)

Ingredients:

1 pound sweet Italian sausage [or plain ground pork] *

1 pound lean ground beef *

*best if you can get fresh, local Hormone & Antibiotic Free Meat*

1 small onion - minced
1 medium red bell pepper - minced

2 cloves garlic - crushed

26 oz. of Garden Vegetable Pasta Sauce of your choice.  I use an Organic Pasta Sauce from EarthFare.

8 oz. can of Salt Free Tomato Sauce

1/2 cup of water

2 tablespoons brown sugar

1 1/2 teaspoon dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon original Mrs. Dash - or sea salt [whichever you prefer]

1 or 2 dashes Emeril's Original Essence or Tony Chachere's Original Creole Seasoning [whichever you prefer]

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 Gluten Free Lasagna Noodles - I use "De Boles Rice Lasagna"

16 ounces ricotta cheese

1 tablespoon fresh basil

1/2 teaspoon salt

dash of black pepper

3/4 pound mozzarella cheese sliced or shredded

3/4 cup grated Parmesan cheese 

Directions:
1.  In a dutch oven, cook sausage [or pork], ground beef, onion, red bell pepper and garlic over medium heat until well browned.  Stir in Pasta Sauce, tomato sauce and water.  Season with brown sugar, dried basil, fennel seeds, Italian seasoning, 1 tablespoon Mrs. Dash [or sea salt], black pepper, Emeril's or Tony's [whichever you prefer] and 2 tablespoons parsley. Simmer covered, for about 30 to 45 minutes.

2.  If you are not using the Gluten Free Lasagna Noodles, prepare the noodles you are using, according to the package directions...the Gluten Free Noodles do not require pre-cooking.

3.  In a mixing  bowl, combine ricotta cheese with 1 tablespoon of fresh basil, remaining parsley and 1/2 teaspoon of salt.

4.  Preheat oven to 375 degrees

5.  To assemble, spread 1 1/2 - 2 cups [enough to just over the bottom] of meat sauce in the bottom of a 9x13 baking dish.  Make sure the dish you choose is fairly deep, or you'll make a mess in the bottom of your oven, like I did!  Arrange noodles lengthwise to cover meat sauce [you may have to break one to make sure you get your sauce covered up good].  Spread 1/2 of the ricotta cheese mixture on top of the noodles.  Top with 1/3 of mozzarella cheese slices [or shredded].  Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with foil:  to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese [another reason to choose a fairly deep dish].

6.  Bake in preheated oven for 25 minutes.  Remove foil and bake and additional 25 minutes.  Cool for 15 minutes before serving and always remember, it tastes even better leftover! ~ enjoy!!!