Today I made a double batch of my Mammoth Meat Lasagna for my dad to take on a ski trip with his buddies. This is my second time doing this for him. He pays for my time and for the groceries and in return I give him several cooked lasagnas ready to be reheated upon his arrival at the cabin. It’s a win-win situation. I have made several changes over the last few months to my original Mammoth Meat Lasagna recipe…so many in fact that I figured I should post my updated recipe! Yummmm, I hope you enjoy it!
Same as the old recipe, there are a few recipe shortcuts to help you out (“no-boil” noodles, purchasing pre-shredded cheese, etc) plus the option of assembling the lasagna up to 24 hours ahead of baking (cover and chill).
1 package sweet Italian sausage (usually has 4-6 large sausages)
1 package hot Italian sausage (usually has 4-6 large sausages)
1 (14-ounce) can tomato paste
2 carrots, cut into small pieces
1-2 cups chopped mushrooms
4 cups fresh spinach leaves
2 teaspoons hot sauce
1 tablespoon chili powder
1 teaspoon paprika
½ cup Brandy or wine (red or white)
½ teaspoon celery seed
1 large container of ricotta cheese
1 bunch fresh parsley, chopped
3 cups Mozzarella cheese, shredded
1. In a large pot over medium, heat oil; add onions, bell pepper, and carrots, cook for 20 minutes. Then add garlic, chili powder, paprika, dried oregano, and celery seed.
2. In a separate pan, cook meat until browned. We usually remove the sausage meat from the casing by squeezing it out either end of the sausage.
3. Turn heat up and carefully pour in brandy or wine (whatever you have). Let the liquid reduce slightly, then add tomato paste. Let this mixture cook for 3 minutes.
4. Turn heat down and add tomato puree. Let sauce cook for 30 minutes. Towards the end of cooking, add in spinach leaves, hot sauce, mushrooms, half of the chopped basil, and all of the chopped parsley.
5. Meanwhile, in a medium bowl mix ricotta, remaining basil, salt and pepper (to taste).
6. Preheat oven to 350°F.
7. In a large baking dish spread out 1 cup of meat sauce. Arrange approximately 3-4 noodles on top of sauce. Put another cup of meat sauce over the noodles, and then ½ of the ricotta mixture. Sprinkle some mozzarella cheese. Repeat by adding noodles, meat sauce, remaining ricotta mixture, mozzarella, then noodles, remaining meat sauce, any remaining cheeses. (Make-Ahead Tip: At this point you could put the lasagna in the refrigerator until you are ready to bake! Great for getting it prepared ahead of time for a party or get together!!)
8. Bake for 45 minutes covered with foil, or until the noodles seem soft when poked. Then uncover and bake until cheese browns.
9. Remove from the oven and allow lasagna to sit for 10-15 minutes. Doing so will make it easier to serve because the cheeses and sauce will have settled a little.
Yum-yum, enjoy!! 
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