Lasagna

Brown the Italian sausage and ground beef over medium heat, breaking them into small pieces, and stir in the roughly chopped mushrooms with salt, black pepper and red chili flakes.

Raise 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, bring to a simmer and simmer on low for hours, about two, until the meat is extremely tender, adding water if it thickens; taste for salt and pepper.

Mix the beaten eggs with the whole milk ricotta, reggiano parmesan, diced fresh mozzarella, salt, pepper, cayenne and parsley for the cheese filling.

Boil the lasagna noodles in salted water, then drain, rinse and keep them in cold water.

Divide the sauce into four parts, the noodles into three and the cheese into two. Spread a quarter of the sauce in the pan, a third of the noodles, half the cheese, a quarter of the sauce, the second third of noodles, the rest of the cheese, more sauce, the last noodles and the last of the sauce.

Dot with more fresh mozzarella, finish with grated parmesan, cover loosely with foil without touching the cheese and set the pan 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.

Let it sit at least 20 minutes before cutting into squares.