Enough of the political stuff…here’s some food
1lb Mild Itallian Sausage (uncased, Johnsonville makes some)
1/2 Large White Onion (minced)
1Tbsp Clubhouse Italliano Seasoning blend (or whatever Itallian seasoning blend you have on hand)
1Tbsp Clubhouse Montreal Chicken Spice
4 cloves minced garlic
1 Can of your favorite tomato sauce (I use one that’s roasted garlic and herb flavoured)
Put diced onion in a large skillet, top with butter and 1tbsp of italliano seasoning.
Cover and let steam until onion is soft.
Remove cover, put sausage in, break up with spatula until crumbly, cover and steam a few minutes, until no longer pink.
Remove Lid Add Chicken Spice and minced garlic, Move sausage/onions off to the sides of the pan making a well and let the fat accumulate in the middle of the pan and use a paper towel to mop out the fat (it’s safer than draining it into a jar IMO, drain fat however you want) Add the tomato sauce, cover and simmer for about 10 minutes.
Before you add the tomato sauce into the Sausage/onion mix, Dump it into a blender with some fresh kale, cooked sweet potato, green peppers (if you are not putting them in the lasagna proper) or whatever veg you know your family SHOULD eat, but won’t eat. It’s a great way to sneak all sorts of green leafy goodness into very picky eaters.
While you’re throwing together your sauce, cook 12 lasagna noodles according to package direction (or however many that will create 3 layers in your lasagna pan)
Pepperoni (about 12 slices per layer)
Salami (about 12 slices per layer)
If you like green peppers/onions/olives on your pizza, feel free to use those too, I can’t stand those tbh so I leave them out..my kids don’t like em either.)
Shredded cheese of your choice. I use Kraft’s Itallian blend. It’s Stringy Mozzarella, Parm, Provalone and Edame I think…
In a greased Lasagna/casserole pan, start with a thin layer of sauce, Then noodles, then cheese, Then Pepperoni and salami, add more sauce, repeat. The top layer should be: Noodles, Sauce, Cheese, Pepperoni. In that order (for aesthetics tbh)
Bake covered in a 400deg F oven for 45 minutes. Remove cover for 10 minutes for cheese to brown/bubble. Remove from oven then let sit for another 10 minutes.