Uniquely crafted Italian Lasagna, made with locally developed sauce, and stacked up with ricotta cheddar, Italian hotdog, and lots of cheddar. Present with evaporated Italian bread.
9 thick cuts bacon, diced
1 onion, divided
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian enhancing
2 (28 ounce) containers pureed tomatoes
2 pounds Italian wiener
1 (16 ounce) pack lasagna noodles
2 pints part-skim ricotta cheddar
2 colossal eggs
2 teaspoons severed new parsley
1 teaspoon dried oregano
⅓ cup milk
8 cuts provolone cheddar
6 cups wrecked mozzarella cheddar
Bearings Checklist
Step 1Brown bacon and onion in a colossal dish over medium warmth. Blend in fennel seed, 1 teaspoon oregano, Italian enhancing, and pureed tomatoes. Spread, and stew on low for 4 to 6 hours, or until thick.
Step 2Brown wiener participates in a tremendous skillet. Channel on paper towels. Cut into 1 inch pieces.
Step 3Mix together ricotta cheddar, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
Step 4Layer 1 cup of sauce on the lower part of a 9 x 13 inch dish. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheddar mix, 1/2 wiener pieces, 1/3 mozzarella, and 1/2 provolone cheddar. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread leftover sauce over the top, and sprinkle with remaining 1/3 mozzarella cheddar.
Step 5Bake at 350 degrees F (175 degrees C) for 1/2 hours.
