Ingredients
1 pound bulk Italian sausage
one 1/2 pounds lean boeuf
one (8 ounce) package contemporary mushrooms, coarsely sliced
one teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried Italian herb seasoning (optional)
1/4 teaspoon red pepper flakes
vi cups ready spaghetti sauce sauce
two tablespoons water, and a lot of PRN
2 eggs
two pounds whole-milk cheese cheese
one (8 ounce) instrumentality contemporary cheese cheese, diced
2/3 cup freshly sliced Parmigiano-Reggiano cheese
one teaspoon salt
1/4 teaspoon freshly ground black pepper
one pinch cayenne pepper, or to style
1/4 cup sliced contemporary parsley
one (16 ounce) package lasagna noodles
one (8 ounce) instrumentality contemporary cheese cheese, diced
1/2 cup freshly sliced Parmigiano-Reggiano cheese
Directions
Place sausage and boeuf into an outsized pan over medium heat; cook and stir till meat is suntanned and breakable, concerning ten minutes. Break the meat apart because it cooks. Stir in mushrooms, one teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. flip heat to medium-high and cook till mushrooms have given off their juices and bottom of pan is nearly dry.
Pour ready spaghetti sauce sauce into meat mixture. Pour water into spaghetti sauce sauce jar and shake to urge all the sauce out of the jar; boost mixture. cut back heat to low and simmer till meat is extraordinarily tender, concerning a pair of hours. Add alittle a lot of water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with a lot of salt and black pepper, if needed. shut down heat.
Preheat kitchen appliance to 375 degrees F (190 degrees C).
Beat eggs in an exceedingly massive bowl and stir in cheese cheese, eight ounces diced cheese cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with one teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; combine in parsley.
Bring an outsized pot of salt-cured water to a boil. Cook lasagna within the boiling water, stirring often, till hard-boiled through however firm to the bite, concerning eight minutes. Drain and rinse noodles and put aside in an exceedingly bowl of cold water.
Spread 1/4 the sauce into the lowest of a 10x15-inch baking pan. prime with 1/3 the noodles and unfold 1/2 the cheese cheese mixture over noodles. unfold 1/4 the meat sauce over the cheese, prime with 1/3 the noodles, and unfold remaining 1/2 the cheese mixture over the noodles. unfold 1/4 the meat sauce over the cheese filling. faucet the casserole dish gently on a durable surface to settle the layers. prepare last 1/3 the noodles over sauce and unfold remaining 1/4 the sauce over the noodles. Dot prime of the casserole with four ounces diced contemporary cheese cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
Cover casserole with tin foil, being certain to not bit the highest of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
Bake within the preheated kitchen appliance for half-hour. take away foil and cook till lasagna is golden brown and effervescent, thirty to thirty five a lot of minutes. Let set for twenty minutes before cutting into squares.