gistfile1.txt

# Super Lasagna
**disclaimer:** the sauce is the hardest part to measure because all jars are different sizes and depending on the depth of your lasagna pan, you will only be able to make so many layers.  this is sort of a trial and error thing.  I would start with 3 jars of whatever sauce you pick out.  you're looking for around 60 oz of sauce.

## Ingredients
**meat**
1 pound italian sausage
2 tbsp olive oil
crushed red chili pepper (add as much as you want to achieve desired heat level)

**sauce**
3 large jars of sauce of your choice (i use class Barilla sauce)

**cheese**
2 pounds of whole milk ricotta (2 containers)
1 pound shredded mozzarella
3 eggs
parmesan cheese

**noodles**
2 boxes of NO BOIL lasagna noodles (I recommend Barilla)

## Tools
* stove top
* oven (preheat to 350 F)
* large mixing bowl
* large stove top cooking pan w/ lid (you will be putting a lot of sauce in here and a pound of meat so make sure it's big enough; the deeper the pan the better)
* 9"x13" baking pan (I recommend around 4" deep)
* large silicon spatula (plastic is an ok substitute)


## 1. Prepare meat

1. if your sausage has a casing on it, cut the casing with a knife and peel it off. discard.
2. put olive oil in large cooking pan and preheat to medium-high. (I put this step second because peeling sausage can sometimes take a little while and you don't want to burn your oil. The oil will preheat very quickly)
3. place uncased sausage in your preheated pan and immediately begin breaking it up with with the spatula. i will often even use two spatulas to speed this up
4. continue breaking apart the sausage into desired bite size while it browns
5. once the sausage looks mostly cooked through, pour about 20 oz of sauce on it; just enough to completely submerge all of the meat.
6. add crushed red chili pepper and stir in
7. immediately reduce heat to medium/medium-low and put a lid on it. (the thick sauce likes to bubble and splash sauce all over you cook top so the lid is critical)
8. set timer for 10 minute and begin cheese preparation. remove from heat when timer goes off

## 2. Prepare cheese
1. crack 3 eggs into a large mixing bowl and whip with a fork/whisk until smooth
2. add 1 pound of ricotta cheese and mix until even
3. add the second pound of ricotta cheese and mix until even
4. add 3/4 of the bag of shredded mozzarella and mix until even (it's critical you save a 1/4 to top off the lasagna)