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1
Cut mozzarella and cheddar blocks the long way into 2 by 2 inch slabs the length of the block; wrap each slab in plastic wrap and freeze. At least 2 days before starting sauce.
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2
Cook heat brown sausage and hamburger in 1 oz vegetable oil and 1/4 cup water until done but not brown, preserving the flavor but not searing the meat.
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3
In a large kettle add seasonings to sauce over medium heat.
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4
Drain and rinse olives and mushrooms to remove packing salt, dice thoroughly and add to sauce.
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5
Drain cocktail olives and cut into quarters, add to sauce.
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6
Dice and crush garlic and brown in 1 oz vegetable oil and add to sauce.
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7
Finely dice onion, over medium heat clarify in olive oil and add to sauce.
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8
Add meat and let simmer 4 hours, stirring regularly to prevent scorching.
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9
Turn heat off, letting sauce rest a few hours. (3 to 4).
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10
On medium low add jars to sauce, simmering for 3 to 4 hours.
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11
Add tomato paste to sauce. Continuing to simmer 3 to 4 hours more.
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12
For more even flavor, simmer 4 hours, then allow to cool 6 to 8 hours and simmer 4 hours again.
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13
This allows flavors to blend and ages the sauce. (I repeat this process for 2 days, sometimes 3).
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14
Some assembly required. Invite friends.
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15
With shredder blade on food processor, grate frozen cheeses than add Parmesan, mix well.
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16
In large bowl mix ricotta, cottage cheese and eggs.
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17
Remove sauce and set aside.
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18
In large kettle cook noodles 8 or 10 at a time. (I have 2 kettles going at once, 10 minutes apart).
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19
Spread bottom of 9 by 13 by 2 inch pan with a little sauce.
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20
Alternating layers of.
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21
Noodles the long way (3 strips).
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22
Sauce.
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23
Shredded cheese.
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24
Noodles the wide way (5 strips).
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25
Cheese paste.
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26
Shredded cheese.
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27
until pan is full.
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28
Kitchen scissors or pizza wheel are great for cutting noodles right length.
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29
Thin layers make for better mix of flavors.
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30
Cover final layer a spread of sauce. (And extra parmesan if you want).
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31
Bake at 425u00b0 for 1 hour.
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32
Let stand 15 minutes before cutting.
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33
Cooled pans can easily be covered and frozen for later.
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34
Reheat at 375u00b0 for 1 hour.
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35
Disclaimer: I am not responsible for weight gain or lasagna that seem to disappear, pan and all.
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36
ENJOY!
