O.M.G Sweet & Hot Sausage Lasagna

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Serves more than 4 - Cook & Prep Time 1 Hour
O.M.G Sweet & Hot Sausage Lasagna
1/2 Lb Grasso's Sweet Sausage
1/2 Lb Grasso's Hot Sausage
Qt Fresh Ricotta
Lb Shredded Mozzarella & Provolone Blend
Lb No Boil Barilla Lasagna Sheets
28 oz. Lavalle D.O.P Tomatos
4 oz. Lavalle Tomato Paste
2 Cloves Finely Chopped Garlic
5 Tablespoons Extra Virgin Olive Oil
4 Pinches Basil
1/2 Cup Grated Romano
Salt & Pepper

1.) Strain or mash the 28 oz. can of D.O.P.S Tomatoes into a large deep glass bowl, add the 4 oz. Can of LaValle
Paste, then a Can of Water. Add 1/2 Cup Grated Romano Cheese, 4 Heavy Pinches of Dried Basil,
stir well to incorporate all ingredients, and set aside.
2.) Add 2 Tablespoon of Extra Virgin Olive Oil to a Large Skillet on medium heat. Slice the casing
on the Hot Sausage and Sweet Sausage lengthwise, and squeeze out the meat to the skillet.
Using a fork, break apart the sausage meat as best you can, smashing it into the skillet, stirring frequently.
3.) Meanwhile, Chop 2 Large Cloves of Garlic. When your Sausage mixture is brown and almost cooked (around 7 minutes),
add your 2 Cloves of Chopped Garlic to the Sausage mixture, and turn your heat down to a simmer.
4.) Preheat your oven to 375 now, and it is time to incorporate your sauce mixture to your Sausage skillet,
stirring frequently for at least 20 minutes. Add Salt & Pepper to taste.
5.) While the oven is preheating and your Sauce is simmering, in the same bowl you used for the tomato
mixture, add the Quart of Fresh Ricotta, then almost all of your Mozzarella/Provolone Cheese Blend.
(Reserve a little Cheese for the top of your Lasagna)
Before mixing the 3 Cheeses together, drizzle about 1 and 1/2 to 2 Tablespoons of Extra Virgin Olive Oil on top of the mix.
Now, really blend the cheeses together.
6.) In a Large Deep Lasagna Pan, spoon over about 3 ladles of sauce to coat the bottom of the pan.
Lay a layer of Lasagna Sheets down to cover the sauce.
Lay another layer of Sauce on top.
(Alternate sauce layers then cheese layers between lasagna sheets.)
7.) Next layer is all Cheese, followed by another layer of Lasagna, then more sauce,
then another layer of Lasagna, then more Cheese, and so on.
8.) Finish last layer with the remaining Sauce and Cheese, then top off with the reserved
Mozzarella/Provolone Blend.
9.) Cover with aluminum Foil and bake for 20 minutes, take the foil off and bake for another 15 to 20 minutes.
Let the Lasagna rest for 15 minutes before cutting.