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1
Preheat oven to 350 degrees F.
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2
In a large pot on medium heat, saute the diced onion, garlic powder, 1 Tbsp of the salt and 1 tsp of pepper until the onions become translucent.
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3
To the onion mixture, add in the mushrooms, chopped garlic, sugar and Merlot and simmer until the wine reduces and no liquid remains (about 15-20 min.
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4
).
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5
In a separate large pan or skillet on medium heat, crumble the ground chuck and sausage and cook until lightly browned.
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6
Next, add the meat to the onion mixture and also add the Spaghetti Sauce and simmer another 10-15 minutes.
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7
In another small pot on medium heat, melt the butter until it begins to bubble then whisk in the flour and continue to whisk for 2 minutes.
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8
To this flour mixture, add in both the buttermilk and regular milk and continue to whisk until the liquid thickens and will coat the back of a spoon.
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9
Add this bechamel sauce to the meat-sauce mixture, reduce the heat to low and cook another 10-15 minutes.
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10
In a large bowl, thoroughly combine the ricotta, goat and cream cheeses, fresh chopped basil, oregano, parsley, remaining salt and pepper, eggs and sun-dried tomatoes.
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11
Set aside.
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12
Grease a 13X9 inch baking dish.
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13
Cover the bottom of the baking dish with about an inch layer of red sauce, then add enough Lasagna noodles to cover the red sauce, without overlapping them.
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14
Next add a layer of the cheese mixture, then a layer of sauce, then a layer of noodles, then a layer of cheese mixture, then a layer of provolone (use half), then half the mozzarella, then the remaining sauce, then remaining noodles, a final layer of provolone and mozzarella and top with the Parmesan.
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15
Bake for 45 minutes or until the top is golden brown.
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16
Finally -- enjoy!
