Lasagna…

Tonight is the first planning night for a big fundraiser for my Aids Lifecycle (ALC) team.  This is the third year that I’m participating in ALC and I’m already excited.  The event is in June and it’s a 7 day, 545 mile bike ride from San Francisco to Los Angeles.  No easy task, but the funds that are raised benefit HIV/AIDS organizations.  With all the cuts in funding they need the money now more than ever.  If you are able to, please make a donation at http://www.tofighthiv.org/goto/brandonmetcalf

So back to this amazing lasagna, the recipe below has a big short cut – using store bought pasta sauce.  Homemade pasta sauce takes a full day to make properly and is worth it – if you have time do it!  This quicker recipe will still take you a full two hours to make.  I really like the heat that the spicy red pepper pasta sauce gives.

Here goes..

3 – 8oz jars pasta sauce, I use 2 Classico Spicy Red Pepper and 1 Classico Four Cheese
1 – 12 oz can of tomato paste
2 medium green bell peppers, fine diced
2 small white onions, fine diced
1 lb italian sausage
1 lb ground beef 80/20
16 oz shredded mozzarella
15 oz ricotta
6 oz shredded parmesan cheese
1 box lasagna – I use the Barilla flat lasagna – you don’t have to boil it beforehand
1 egg
2 garlic cloves, minced
Unsalted butter
Olive Oil
Salt & pepper

Preheat oven to 375 degrees.

In a large sauce pan combine the 3 jars of pasta sauce and heat on low, stirring occasionally.

In a large skillet add 1 tablespoon of butter and 1 tablespoon of olive oil.  Heat on medium high heat until butter has melted and then add the bell peppers and onions.  Lightly season with salt and pepper.  Cook until onions are translucent and peppers are tender.  Remove heat and move into separate bowl.

Wipe out the skillet and then add the sausage and beef.  Cook on medium to high heat, breaking up the meat as it cooks.  When the meat is almost completely browned add the minced garlic and cook for another 3 minutes.  Remove to a strainer and let the grease drain out.

In a large bowl add the egg, ricotta, and ¾ of the parmesan cheese.  Stir until well blended.

Add the tomato paste to the pasta sauce and stir.  This will help to thicken the sauce so that it’s not too watery.

Ok now time to assemble.  Butter a 9 x 13 baking dish.  Coat the bottom of the pan with a thin layer of sauce.  Add 4 pieces of the lasagna.  Place the sautéed onions and pepper on top of this layer of lasagna.  Spead ½ the mozzarella cheese over the onions and peppers.  Add a layer of sauce over the mozzarella.  Add 4 more pieces of the lasagna.  Spread the meat mixture over the lasagna.  Add a layer of sauce over the meat mixture.  Now, you guessed it, add 4 more pieces of lasagna.  Spread the ricotta cheese mixture over the lasagna.  Add a layer of sauce over the meat mixture.  Add the remaining 4 pieces of lasagna.  Add sauce to cover all of the lasagna.  Spread the remaining parmesan cheese and mozzarella over the sauce.

Tent a sheet of aluminum foil over the lasagna and cook for 55 minutes.  Remove foil and cook for an additional 5 minutes.  I usually cut in about 2 inch squares.