SPICY CHIPOTLE LASAGNA ENJOY DAN:

                      SPICY CHIPOTLE LASAGNA by CHEF DAN:

Serves 10-12

INGREDIENTS:

1 pound ground spicy Italian sausage

3/4-pound lean ground beef

1 onion, finely chopped

3 garlic cloves, crushed

10 crimini mushrooms, sliced

1 chipotle peppers chili in adobo sauce, chopped

2 (15 Oz) cans stewed tomatoes

2 (6 Oz) cans tomato paste

1 (24 Oz) jar marinara sauce

1/2-cup water

2 tablespoons sugar

2 teaspoon dried basil

1 teaspoon EACH fennel seeds, dried basil, Italian seasoning, sumac, and turmeric

Sea salt and Seasoned Peeper Medley to taste

12 lasagna noodles

1 (16 Oz) container of ricotta cheese

1 egg

3/4-pound EACH mozzarella cheese, and Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Over medium-heat in a skillet add sausage, and next 5 ingredients.

2.   Sauté for 4-5 minutes, then add stewed tomatoes, and next 4 ingredients.

3.   Season with sugar and next 8 ingredients.

4.   Cover and simmer for 1-1/2-hours.

5.   In pot with salted water bring to a boil; cook lasagna for 8-10 minutes.

6.   Drain and rinse in cold water.

7.   In a mixing bowl combine ricotta cheese, egg and season with salt.

8.   In a prepared baking dish add 1-1/2-cups meat sauce on the bottom of the dish.

9.   Then arrange 6 noodles lengthwise over the meat sauce.

10.                Spread 1/2- the ricotta cheese mixture.

11.                Top 1/3 rd mozzarella slices, spoon 1-1/2-cups meat sauce over mozzarella and sprinkle with 1/4-cup Parmesan cheese.

12.                Repeat layers, and top with mozzarella and Parmesan cheese.

13.                Cover with foil and bake for 25 minutes.

14.                Remove foil and bake an additional 25 minutes.

15.                Let cool for 15 minutes before e serving.

ENJOY DAN:                                                     PLANT SEEDS & SING SONGS!!