This lasagna has all my favorite things in it and has a layer of creamy alfredo as well as marinara. The prep time was a little longer than most of my meals but well worth it. The top layer is similar to a deep dish pizza and the way each layer is cooked keeps the flavors from blending too much.
I used ricotta cheese, parmesan, mushrooms, artichokes, fresh basil, spicy Italian sausage, diced tomatoes, Hunt’s basic marinara (2 large cans), a jar of alfredo, a can of black olives, a large onion, a couple cups of frozen chopped spinach, minced garlic, and a few boxes of lasagna noodles.
I started out by sauteing the Italian sausage with half of the onion chopped roughly in a little olive oil.
In another pan I cooked the mushrooms, the rest of the onion, a good spoonful of minced garlic, a little butter and olive oil, and salt and pepper on low for about 10 minutes until the onions were nice and caramelized.
To the Italian sausage and onion I added a tablespoon of crushed red pepper, a few shakes of cumin, coriander, cajun, and garlic.
The first layer of lasagna was marinara, noodles, more marinara, and the entire can of olives (diced).
I mixed the ricotta and parmesan together in a bowl and put 1/3 of the mixture on top of the black olive layer.
The next layer got noodles, alfredo, 1/3 of the cheese mixture, all of the spinach, and 1/2 of the meat and onions.
The next layer got noodles, marinara, the artichokes, half of the mushrooms & onions, and all of the basil (finely chopped).
The last layer got the remaining noodles, marinara, meat, remaining cheese mixture, and diced tomatoes.
I topped the final layer with parmesan and crushed red pepper. The MOST IMPORTANT step is pouring 2 cups of heavy cream around the outside of the lasagna, this will help the noodles be extra delicious! Then I covered it with aluminum foil and baked it for about an hour at 375.
The final result is a whole lot of savory sweet spicy cheesy goodness.