Epic Meatlover's Lasagne- because he can't eat fast food every day.

I did a recipe!

First I would like to say- the only thing I had to look up was how long to cook it.

9 lasagne noodles

1 carrot sliced in small pieces
1 small container of baby bella mushrooms (chopped)
2 small onions chopped
3 cloves garlic- minced
3 dashes of Italian Seasoning
olive oil
2 jars of Classico spaghetti sauce
(I used traditional and tomato basil)

1/2 lb ground sausage
1/2 lb ground beef
1/4 lb pepperoni

12 oz fresh belgioso mozzarella
(1/2 shredded, 1/2 sliced thinly)
1 small container fresh parmesan
1 small container of ricotta

Preheat oven to 375°

Cook lasagne noodles according to package.- lay them out on a cookie sheet lightly covered with cooking spray to cool.

Slice and sauté in this order- carrot, onions, garlic, mushrooms until they're done

While vegetables are cooking, shred 1/2 of the mozzarella.

Stir in the Italian seasoning, move vegetables to outer edge of the skillet.  Break up and brown the sausage and ground beef.

While the meat is cooking, mix mozzarella, ricotta, parmesan and egg. Thinly slice the remaining mozzarella.

When meat is fully cooked, add 1 1/2 jars of sauce.

Assemble lasagne- plain sauce on the bottom (save enough for the top)
sauce
3 noodles
cheese mixture (I did this by hand rather than spoon- flattened it like hamburger patties to get full coverage)
meat mixture-
pepperoni layer
3 noodles
cheese
meat
pepperoni layer
3 noodles
remaining sauce
thinly sliced mozzarella

Spray aluminum foil with cooking spray (to prevent cheese from sticking) and cover.
Bake for 25 minutes
Remove foil
Bake for 5 more minutes
Allow to cool 10 minutes
Slice and eat.

It tasted like Melon's in Uniontown.  It was amazing.