I don’t know much about lasagna:

  1. I like it, and so does this guy:
  2. It has cheese and lasagna noodles, and probably tomato sauce.
  3. I’ve heard of vegetarian lasagna, so normal lasagna must have meet; good.

Armed with these gems, I decided to make a lasagna filled with all the things I like. It turned out great!


  • 6 Sweet Italian Sausages, casings removed
  • 6 Hot Italian Sausages, casings removed
  • 2 Boxes of sliced baby ‘bellas
  • 1 Box slicked shiitake mushrooms
  • 2 Cloves of garlic
  • Olive Oil
  • Large tub of ricotta
  • Bag of shredded mozzarella
  • Can of shredded parmesan cheese
  • 28oz Can of Crushed Tomatoes
  • 28oz Can of Tomato puree
  • Black Pepper
  • Salt
  • Sugar
  • Parsley (Fresh if possible)
  • Basil (Fresh if possible)
  • Chili Powder
  • Nutmeg


  1. Start out by filling your lasagna pan with hot tap water, and put in the noodles so they can soften.
  2. Throw the mushrooms and garlic in a large pot with some olive oil. Brown the garlic a bit and simmer the mushrooms until they start to get wilt-ish. I kept my chunks pretty big cause I wanted bites to be filled with mushroom goodness.
  3. Carve out a hole in the mushrooms and putt in all the sausage meet in the pan and brown. Cover the pot and periodically go in and mash up the meat so it becomes small chunks. Continue to do this until the meat is browned and you get a large pot of meat and mushrooms that looks like the picture below.
  4. Drain off a bit of the juice from the meat pot and pour in the crushed tomatoes and about 3/4 of the puree, add in a pinch of sugar, salt.
  5. Add pepper to taste and about a tablespoon of the basil and parsley. Simmer this whole concoction for about 30 minutes and let it reduce a little.
  6. Take your ricotta and throw it in a bowl, mix in a bit of nutmeg and chili powder and a little olive oil. (I must admit, I consulted the internet about this cheese mixture, otherwise I’d have never thought of adding nutmeg. An egg was also recommended, but I had none.)


  1. Put a little of the sauce on the bottom of the pan.
  2. Lay down a full layer of lasagna noodles.
  3. Spread out half of the ricotta, then half of the mozzarella, then about half of the Parmesan.
  4. Lay on a thick layer of the sauce, make sure all the mushrooms and sausage bits are evenly distributed.
  5. Add another layer of lasagna noodles.
  6. Spread out half of the ricotta, then half of the mozzarella, then about half of the Parmesan.
  7. Add another layer of lasagna noodles.
  8. Put the rest of the sauce on top, then add a little bit of Parmesan over the top.
  9. Cover the whole mess in aluminum foil.


  1. Cook in 350 degrees for 25 minutes.
  2. Remove the foil then cook for another 25 minutes.
  3. Let it cool, cause it’s going to be HOT.
  4. Enjoy!