Lasagna

Brown the Italian sausage and ground beef over medium heat, breaking the meat into the smallest pieces possible.

Stir in the roughly chopped mushrooms, then the salt, black pepper and red chili flakes.

Turn the heat to medium high and cook until the meat is browned and the liquid from the mushrooms has evaporated and the pan is dry.

Add the marinara sauce and a splash of water used to rinse the jars, bring to a simmer, turn to low and simmer about two hours until the meat is extremely tender, adding water if it gets too thick.

Mix a couple of beaten eggs with the whole milk ricotta, the Reggiano Parmesan and the diced fresh mozzarella.

Season the cheese filling with salt, pepper and cayenne and fold in the fresh Italian parsley.

Boil a pound of lasagna noodles in salted water, drain, rinse and hold in cold water.

Divide the sauce into four parts, the noodles into three and the cheese filling into two.

Spread a quarter of the sauce in the pan, lay a third of the noodles over, spread half the cheese filling, then another quarter of the sauce.

Repeat with the second third of the noodles, the rest of the cheese filling and another quarter of the sauce.

Top with the last of the noodles and the last quarter of the sauce, making sure all the noodles are covered.

Dot with more fresh mozzarella, finish with grated Parmesan, cover loosely with foil so it does not touch the cheese and set on a sheet pan.

Bake at 375F for 30 minutes, then uncover and bake another 30 to 35 minutes until golden brown, bubbling and hot through.

Rest at least 20 minutes before cutting into squares.