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I love making lasagna. I’d been idly thinking about making more the past week or two, but this morning at the farmer’s market it became imperative once I saw all that lovely basil.
Today’s lasagna is sponsored in part by

zoccolaro , who brought me two bottle of sauce after I got home from the farmer’s market and discovered I had less than I thought I did.
Two big pans (an A pan and a B pan):
1.75 lbs Italian sausage from Dittmer’s (two regular links and two spicy), de-skinned and browned.
I packet Columbus salami, chopped (A)
1 packet pepperoni, chopped (B)
2 red onions, chopped
16 fetal leeks (really, these were the wee-ist little leeks I’ve ever seen), cleaned and chopped white only
3 zucchini, washed and sliced into rounds
1.5 heads garlic, cleaned and sliced thin
3 bunches basil (about 3 cups post-chop, I think)
.25 bunch parsley ( the texture was odd, or I would have used all of it)
2 pounds ricotta
4 egg whites
apx .75 pound porcini mushrooms (A)
Sauce: the usual only with 3 jars of Classico, 1 can of marinara from Trader Joe’s, 1 15oz can of petite diced tomatoes, some chopped shallots GM left in the fridge, ½ jar of sundried tomatoes, ½ jar classic pesto, wine, vinegar and herbs from the garden.
About 2 boxes barilla no-boil noodles
Cheese mix: scraps from the fridge, and about 1 lb jarlsberg, .75 lb Emmentaler, 1 lb mozzarella,
Garnish: garlic-stuffed green olives, kalmata olives, tiny mozzerlla balls, 1-2 oz parmesan cheese
Stacking, from the bottom up: Sauce, noodles, ricotta mixed with egg whites, sliced zucchini, garlic chips, sauce, cheese, noodles, meat, onions, cheese, sauce, noodles, (mushrooms), basil/parsley, sauce, cheese, and garnish. We’ll bake the porcini one for Tuesday dinner, the pepperoni lasagne went into the freezer for later.
Mom had finally returned my copy of the Blues Brothers (one of the best cooking movies of all time) so I turned it on while in the kitchen.