Yield: 24 servings
¼ cup olive oil
8 oz. red onion, minced
3 Tbsps. garlic, minced
2 lbs. Italian sausage, casings removed
1 ½ lbs. mushrooms, sliced
12 oz. red, yellow and green peppers, thinly sliced
1 ½ oz. fresh parsley, chopped
½ oz. fresh cilantro, chopped
½ oz. fresh basil, julienned
1 Tbsp. fresh oregano, chopped
2 tsp. fresh thyme, chopped
2 tsp. fresh marjoram, chopped
4 jars prepared Italian red sauce, divided
1 cup Merlot or other dry red wine
4 large eggs
2 lbs. ricotta cheese, drained
12 oz. mozzarella cheese, shredded, divided
8 oz. Parmesan cheese, grated
2 boxes oven-ready (no boil) lasagna
Spray 4-inch deep hotel pans with non-stick spray.
In a large rondeau, cook the onions and garlic in the oil until translucent. Add the sausage and cook through, breaking up the meat. Add the mushrooms, peppers and herbs and cook for 5 minutes, stirring. Add 2 jars sauce and the wine. Cook over high heat until the sauce comes to a simmer, stirring frequently.
In a large bowl, beat the eggs. Stir in the ricotta, 3 oz. of the mozzarella and the Parmesan cheese.
Do not boil the lasagna sheets. When layering, slightly overlap the sheets, which will expand in the pan while cooking. Spread the sauce and filling to the edges. Layer as follows:
Spread 1 jar of sauce on the bottom of the pan.
Layer 8 uncooked lasagna sheets, then ⅓ cup of sausage sauce and ⅓ of the cheese filling over the pasta.
Repeat with 2 more layers.
Layer 8 sheets on top, remaining jar of sauce and 9 oz. mozzarella. Cover each pan with foil. Bake in 375°F oven for 1 hour. Uncover and continue cooking until center is hot (160°F), about 15 minutes more. Let stand 15 minutes before cutting into 24 servings.
Photo and recipe: Barilla Food Service