Preheat oven to 350 degrees F.

Place a large skillet on medium heat and add 2 tablespoons olive oil, beef, Italian sausage, garlic, onions and cook until brown.  Drain grease from skillet.  Add crushed tomatoes, tomato paste, tomato sauce, 2 tablespoons dried parsley, 2 tablespoons dried basil, 1 tablespoon oregano, 1 tablespoon honey, 1 teaspoon fennel seeds, 1/2 teaspoon Wild Bill's Meat Rub, 1/4 cup Port Wine, 1/4 teaspoon freshly ground black peppercorns, 1/4 cup water and 2 teaspoons salt mixing well.  Reduce heat to low and simmer uncovered for 30 to 45 minutes stirring occasionally.

Meanwhile, add water to a 10 quart plus pasta pot and bring to a boil.  Add 1 tablespoon olive oil and 1 teaspoon salt and 10 oz. package of lasagna noodles and cook per package instructions until al dente.  When finished cooking, drain and place under cool water and pat dry with paper towels.  Place noodles flat on a sheet of aluminum foil until ready to use.

For the cheese filling, combine Ricotta cheese, beaten eggs, 2 tablespoons parsley, 1 teaspoon salt and 1/2 cup grated Parmesan cheese mixing well.

TO ASSEMBLE:  Spread 1 1/2 cups of the meat sauce on the bottom of a deep dish 9 x 13 lasagna pan.  Layer half the cooked lasagna noodles overlapping if necessary.  Spoon half the cottage cheese mixture over the noodles; spread evenly.  Cover cottage cheese with a layer of mozzarella cheese.  Spoon a little less than half the meat/sauce mixture over the top.  Repeat; lasagna noodles, cheese mixture, cheese slices ending with meat/sauce mixture.  Sprinkle top generously with extra Parmesan cheese.

Bake in a 350 degree F. oven for 30 to 45 minutes until hot and bubbly.  Let rest for 15 minutes before serving.  Recipe adapted from standard beef lasagna recipes from cookbooks and the internet.

YIELD:  12 servings

View my Venison Lasagna page for this recipe using venison instead of beef with sequence pixs added.

Web published by Bill aka Mickey Porter on 05-23-13.  Above recipe using ground venison instead of beef.