Since our weekly supply of vegetables has dried up, I've had to move on to other ventures...Lasagne.   Speaking of dried up, I did use a handful of peppers that I had dehydrated for the sauce, so I guess we are still reaping the benefits!

I can't go into too many specifics as I have some trade secrets but the basic premise was to first make the sauce.  Normally when making sauce  I just use 1 can of tomatoes so I had to kind of guess with a larger batch.  Honestly though, it's tough to screw up.

Sauce ingredients:
2 onions
4 cloves garlic
Crushed red pepper flakes (believe it or not, from a great harvest 3 years ago of Super F1 Chili Hybrid Peppers)
3 cans crushed tomatoes
1 can tomato paste
Basil
Oregano
Parsley
A few splashes of Merlot
Salt, Pepper, and a dash of some natural cane turbinado sugar to balance out the acidity

Or, use whatever store bought sauce that you like.  I never buy it, but who am I to dictate your taste preferences?

Time to build the masterpiece:



This really isn't as intensive as it sounds, but it helps to plan ahead a bit. 

Ingredients:
-Lasagne noodles
-2 sliced thin cooked Italian Sausages
-Browned ground beef

-Ricotta mix:
2 lbs Ricotta Cheese (I never use it all though)
1 egg
~ 2 Tbs fresh parsley, chopped
4 Tbs of your favorite pasta sprinkly cheese (Parmesan, Romano...etc)
Salt, Pepper

-1 lb shredded mozzarella
-Sauce


Here's how I attacked it.
Night before:
Cooked 2 Italian Sausages.  Ok, it was 4, but we ate two.
Browned ~3/4 lb ground beef.  Drain.  Put the sausages and the beef away in the refrigerator.

Next day:
1) Get the sauce prepared
2) Mix the Ricotta, egg, parsley, cheese, and some salt and pepper together in a bowl.  Set in Fridge.
2) Slice the sausages from the night before.  When cold, they slice much better.
3) Shred the mozzarella
4) Cook the noodles for about 4 minutes only.  Transfer to an ice water bath to stop the cooking.  This will partially cook them, yet prevent from being overcooked during the baking.
5) Start layering into your pan.
Thin layer of sauce on the bottom

Noodles
Ricotta
Ground beef
Sausage
Sauce
Mozzarella

Repeat .  You should end up with 4 layers. The last (top) layer is covered in just sauce and mozzarella cheese. 
Bake in a 350 oven for about 50 minutes.  Let cool for about 5, and serve.

I'm hoping that I didn't leave anything out!