Meat:

12-ounces reduced or full fat pork sausage, ground beef, ground chicken or ground turkey

1 tablespoon extra virgin olive oil

Ricotta Mixture:

2 whole eggs, lightly whisked to break yolks

1, 15-ounce container reduced or full fat ricotta

1/2 cup grated Parmesan

1 cup grated mozzarella cheese

1 teaspoon dry oregano

1 teaspoon dry thyme

1 teaspoon dry basil

1 shallot, finely minced (approximately 4 tablespoons)

kosher salt, as desired

freshly cracked pepper, as desired

Tomato Sauce:

2, 24-ounce jars tomato sauce, best quality possible

Pasta Noodles:

9 sheets pre-cooked lasagna pasta sheets

3 cups grated mozzarella cheese

1 cup grated Parmesan cheese

Garlic Bread:

12-ounce loaf fresh artisan bread

3 tablespoons melted butter

1 tablespoon freshly chopped rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

Method:

To prepare the meat:

1.     In a large fry pan over medium – high heat, add 1 tablespoon of oil and allow to heat for 1 minute.

2.     Add pork sausage and using a wooden spoon, break the meat into small bite size pieces.

3.     Continue to cook, stirring occasionally, until cooked through and browned, approximately 5 – 7 minutes.

4.     Remove from pan and set to the side.

To prepare the ricotta mixture:

5.     In a large bowl, add eggs and lightly whisk to break yolks. Add ricotta and whisk until just combined and smooth. Add 1/2 cup Parmesan cheese, 1 cup grated mozzarella, oregano, thyme, basil, and shallots. Using a spatula or wooden spoon, gently combine until evenly incorporated.

To assemble the lasagna:

6.     Spread 1/3 of the tomato sauce in an even layer to coat the bottom of the baking dish.

7.     Add 3 pre-cooked pasta sheets side by side horizontally from left to right without touching or overlapping.

8.     Using a spatula or spoon, spread 1/3 of the ricotta mixture into an even layer to cover the noodles.

9.     Add 1/3 of the pre-cooked meat to cover the ricotta.

10.  Evenly sprinkle 1 cup of mozzarella cheese on top.

11.  Add the second 1/3 of tomato sauce, followed by 3 pasta sheets, 1/3 of the ricotta mixture, 1/3 of the meat mixture and finish with 1 cup of mozzarella. Repeat these steps in this order for a total of 3 layers.

12.  For the final layer, after the mozzarella is added, cover with 1 cup Parmesan cheese.

13.  Using foil, cover the baking dish tenting the middle so the foil doesn’t touch the cheese.

14.  Bake covered in preheated 375ºF oven for 45 minutes. Remove foil, and bake for an additional 10 – 15 minutes, or until golden brown and bubbling.

15.  Remove from oven and allow to rest uncovered at room temperature for 15 minutes before serving.

16.  Meanwhile, prepare the garlic bread.

To prepare the garlic bread:

17.  Keep the oven preheated at 375ºF.

18.  Slice the bread in half horizontally. In a small bowl, add the melted butter, rosemary, garlic and onion powder. Mix to combine.

19.  Using a pastry brush, evenly spread the butter mixture on the cut side of both halves.

20.  Place on a parchment lined baking tray. Once the lasagna has finished and is resting, add prepared bread to preheated 375ºF oven and bake until heated through and lightly toasted, approximately 5 – 7 minutes.

21.  Remove from oven and serve hot with the lasagna.

Kitchen Note: If you prefer to make this vegetarian, by all means do so. Simply pre-cook (sauté) mushrooms, carrots, zucchini, and any other vegetable before incorporating them into the lasagna. Keep in mind that cooking times and moisture content may vary depending on the vegetables used, so experiment with patience until you reach the desired consistency.