10 pound lasagna
1 lb ground beef
1 lb ground pork sausage
1 lb Bella mushrooms
1 bulb of garlic
32 oz. Crushed Italian tomatoes
32 oz. Ricotta
16 oz. Mozzarella, shredded
16 oz. fresh mozzarella, sliced thinly
I cup (6 oz.) grated Parmesan
16 oz. Package of oven-ready lasagna noodles
2 tsp. Ground fennel
Sea salt & Pepper, to taste
In medium sauce pan bring mushrooms with 3 cups of water to a boil. Then reduce to a simmer for 1 hour until liquid has reduced by half. Separate liquid and mushrooms and set aside.
Make garlic confit by heating EVOO in a large sauce pot. Peel all garlic cloves from the bulb and add to hot oil. Simmer for 30 min.
Add crushed tomatoes & 1/2 tsp of salt and simmer on low for an hour.
Add mushroom stock, fennel, and simmer another hour. Turn off heat. Blend until smooth with emulsion blender. Season to taste with salt and pepper. (Optional pinch of sugar or additional fennel if acidic.) Fold in ricotta cheese and set aside.
Meanwhile, start browning ground beef and sausage. Finely chop mushrooms and add to beef and sausage mixture as browning. Set aside.
Preheat oven to 375. In large deep pan start building lasagna by sauce, noodles, meat & mushroom mixture, sauce, mozzarella and repeat for 3 layers. Then add final layer of noodles, sauce, sliced fresh mozzarella, shredded mozzarella and Parmesan.
Cover with aluminum foil and bake for 1 hour. Uncover foil and then bake another 10-15 min until cheese is golden and bubbly.
Let cool 10 minutes to “set” before serving.