Uncle Steve’s Amazing, Award Winning Lasagna


My twin brother learned to cook from my mom. It’s a good thing, since he has been a bachelor for awhile! He always gets tons of compliments over his lasagna. People are shocked that he can not only cook, but create something so tasty!

Serves:12 to 15

 Prep:35 Min

 Cook:45 Min



  • 1 lbground italian sausage
  • 1 tube(s)jimmy dean ground sage breakfast sausage
  • 1 smallcan (drained) mushroom stems and pieces
  • 1/2 largeyellow onion, diced
  • 8 largegarlic cloves, diced
  • 14 1/2 ozcan diced tomatoes
  • 14 1/2 ozcan italian tomato sauce
  • 6 ozcan tomato paste
  • ·large handful of fresh basil leaves, coarsely chopped
  • ·freshly ground pepper
  • 2bay leaves
  • ·dry italian seasoning
  • 16 ozricotta cheese
  • 16 ozgrated cheddar cheese
  • 16 ozgrated mozzarella cheese
  • 8 ozgrated parmesan cheese
  • 6cooked lasagna noodles, buttered (to prevent sticking)
  • 1 largeegg, beaten
  • 10 ozbrick of frozen spinach, thawed, drained and water pressed out
  • 10 ozjar of artichoke hearts, drained

How to Make Uncle Steve’s Amazing, Award Winning Lasagna

  1. Preheat oven to 350 degrees.
  2. Simmer garlic and onion in olive oil in large frying pan until onion starts to clarify. Add the sausage and freshly ground pepper. Before the sausage is thoroughly cooked, add the fresh basil. Drain the fat from the pan when the sausage is done cooking. Add the remaining ingredients for the meat sauce, and bring the sauce to a slow simmering boil. Add dry Italian seasoning as necessary to taste. Simmer the sauce for about 20 minutes.
  3. In a large mixing bowl, use your fingers to mix together the beaten egg, ricotta cheese and ½ of the grated cheddar.
  4. Assemble the lasagna in a 9x13x2-inch glass pan:
    • Lay down 3 noodles
    • ½ meat sauce and more ground pepper
    • ½ ricotta mixture
    • ½ the mozzarella
    • ½ the Parmesan and ½ the remaining cheddar
    • Layer the artichoke hearts and drained spinach (should not be soggy)
    • 3 noodles
    • rest of the meat sauce and more ground pepper
    • rest of the ricotta mixture
    • rest of the mozzarella
    • rest of the Parmesan and the remaining cheddar
  5. Bake, covered, in a 350 degree oven for 45 minutes, or until heated through and bubbly. You will want to place the pan on a jelly roll pan in case it bubbles over! Take foil off the last 10 minutes to allow lasagna to brown. Let stand 10 minutes before slicing.