Lasagna Supremo (The Best Lasagna Ever!)

READY IN: 1hr 45mins




  • FOR THE LASAGNA: Prepare lasagna according to package directions.
  • Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
  • Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
  • Brown the ground beef and ground pork in a skillet, drain off and discard fat.
  • Add onion and garlic to the ground meat, stir and cook another 5 minutes.
  • Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
  • While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
  • Preheat oven to 375 degrees.
  • Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
  • In the baking dish, spoon in a layer of 1/3 of the meat sauce.
  • Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
  • Then layer 1/3 of the Ricotta mixture.
  • Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
  • Then layer 1/3 of the sliced mushrooms.
  • Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
  • Then continue to repeat the layering until all of the ingredients are layered.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
  • Remove foil and bake, uncovered, another 25 minutes.
  • Remove from oven and allow to sit and rest 10 minutes before cutting.
  • FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
  • Add the extra-virgin olive oil to the pot.
  • Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
  • Dice the shallot, and dump that into the pot.
  • Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
  • Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  • Remove from heat and give it one last stir.
  • Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
  • NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.