Italian Seasoning Mix for sauce and sausage (you will need 2 batches, one for each)
1Tthyme
1Tbasil
1Tgarlic
2tspred pepper flakes
2tsporegano
2tspfennel seed or half a bulb of fresh fennel finely chopped
2tspcoarse sea salt
Ricotta Cheese and cheese mixture
1gallonwhole milk
white vinegar
salt
2cupsmozzarella cheese shredded
2eggs beaten
Tomato Sauce
315ozcans tomato sauce
1batch seasoning mix from above
1Tsugar
1THarvest Neapolitan Balsamic Vinegar
Sausage
2lbsground pork
1batchItalian seasoning mix
1Ttuscan herb olive oil
1bunchkale, chopped
Lasagna noodles
1box lasagna noodles or follow my recipe for hand rolled pasta and use about 5 eggs
Extra cheese for topping lasagna
optional: shaved fennel bulb
Instructions
preheat oven to 375
Ricotta Cheese Mixture
In a large sauce pan heat the gallon of milk until just before simmering. Pour in a few T vinegar while staring to separate the curds from the when. If separation isn't obvious, add more vinegar. Stir in a tsp or so of salt. Let sit for 5 minutes. Drain curds in a strainer removing any extra liquid. Add to a medium size bowl along with mozzarella and eggs. Set aside.
Sausage
In a hot cast iron pan heat olive oil and brown ground pork with seasonings until cook through. Add in kale and cook until liquid is released and evaporates. Set aside.
Tomato sauce
In a medium size bowl, mix together the 3 cans of sauce, seasonings, balsamic and sugar. Set aside.
Lasagna noodles
Prepare noodles according to box instructions or my recipe for homemade noodles.
Assemble Lasagna
In a large glass cooking dish, spoon a thin layer of sauce on the bottom. Then lay down a layer of noodles, then cheese mixture, then sausage and kale, then sauce, then noodles..etc. Finish with a layer of sauce on top of final layer of noodles and then a layer of sliced fresh fennel bulb and cheese. Bake for about 45 minutes or until cheese is golden brown. Let sit for at least 20 minutes to let ingredients finish cooking and liquid to be reabsorbed.