Amanda's Pepperoni Sausage Lasagna
FOR THE SAUCE:
1/4 C peanut oil (any kind but this is what I had by the stove)
10 slices bacon, diced
1 large white onion, diced
4 cloves garlic, smashed and chopped
4 quarts canned whole tomatoes (4 - 28 oz cans at store)
FOR THE LASAGNA:
1 1/2 boxes lasagna noodles
1/4 C peanut oil
1 pound bulk homemade pepperoni sausage (can use Italian sausage!)
2 cloves garlic, smashed
2-12 oz pkg mushrooms, sliced
1 1/2 C ricotta cheese
1 C grated parmesan cheese
2 T dried basil
1 pound shredded mozzarella cheese
Make the sauce: Coat a large saucepan with oil and add bacon. Cook until nearly done and add onions. Season generously with salt. Stir to cook until onions are soft. Add garlic and cook for a couple more minutes. Stir continuously! Put the tomatoes through a food mill. Add to bacon mix with 2 cups of water. Season again generously with salt. Simmer 2-3 hours stiring occasionally and adding salt if necessary. Cook down to a thick sauce! Warning:::It smells AMAZING!
Make the lasagna: Cook the noodles only until pliable. Do it in batches! Let rest on a paper towel lined pan. Cook the sausage in 2 T oil until brown and crumbly. Remove from pan. Add remaining oil and add garlic. Cook until garlic is golden and remove from pan. Toss the garlic in the trash. Add the mushrooms and a little salt. Cook until tender. In a bowl, mix ricotta, parmesan, eggs and basil.
Preheat oven to 400. In a 9x13, spread a couple of ladlefulls of sauce on bottom. Layer 1/3 of noodles across bottom. Top with 1/3 of each: ricotta, meat, mushrooms, mozzarella and more sauce. Repeat layers 3 times finishing with lots of sauce and mozzarella on top. Cover with foil and bake for an hour. Uncover and bake 15 minutes more. Let rest and cool for 20 minutes before serving.
I got rave reviews from the family! Hope you enjoy it too!