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1
Pour olive oil in a skillet on medium-high heat.
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2
Dice the onion and saute until softened.
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3
Add the garlic and saute about 2 minutes.
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4
Add both cans of tomatoes and simmer for about 5 to 7 minutes.
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5
Stir in oregano, thyme, red pepper, salt and pepper to taste.
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6
After heated through, reduce heat, and stir in fresh basil.
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7
Reserve sauce.
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8
In a large skillet brown Italian sausage.
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9
Drain and set aside.
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10
Cut the andouille sausage into bite size pieces and heat through and brown in the same skillet.
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11
Remove from the pan and mix with the Italian sausage.
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12
Preheat the oven to 350 degrees F.
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13
Take about 1 cup of the marinara sauce and cover the bottom of a 9 by 13-inch lasagna pan.
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14
Arrange uncooked lasagna noodles to cover the bottom of the pan.
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15
On top of the noodles place about 8 slices of the provolone cheese in 1 layer.
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16
Spread 1/2 of the ricotta cheese on top of the provolone.
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17
Spread 1/2 of the sausage mixture on top of the cheese.
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18
Spread out 1/2 of the slices of pepperonni on top of the sausage.
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19
Then spread 1/2 of the sauce on top.
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20
Repeat layers: noodles, provolone, ricotta, sausage, pepperoni, sauce.
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21
Then finish off the top with the shredded mozzerella cheese.
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22
Cover pan with foil and bake about 45 minutes.
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23
Remove foil and bake for another 15 minutes until golden brown and bubbly.
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24
Let stand for 15 minutes then serve.
