Noodles

• Fill a large pot with water and two teaspoons of salt for the water

• Heat pot on medium high until boiling, bring down to medium heat before adding noodles

• Make sure all noodles are submerged in water, and try to fan them inside of the pot to prevent noodles from sticking to each other

• When noodles are soft (but not tender) 7-10 minutes of boil time remove pot

• Shock noodles in ice cold water to stop the cooking process.  Romove them from all hot water by pouring through a strainer to get all noodles.  Run cold water over noodles while creating a cold water bath for them until ready to use.

Sauce for Lasagna

• In a large saucepan on medium heat, add pork sausage, ground turkey, diced onions and garlic and all seasonings (for vegetarian version just use mushrooms)

• Note: Sesason generously so that as you add the other ingredients the mixture maintains a decent flavor until the end

• Continue to mix and break down pork sausage during the cooking process.

• When onions/garlic have sweated down and meat is almost cooked entirely add mushrooms

• Once mushrooms have cooked entirely add leafy greens and cook down continually mixing.

• Finally add both cans of crushed tomatoes and diced tomatoes and make sure all contents simmer to create sauce.

Layer the Lasagna

• In a 3" baking pan begin with a little of the sauce at the bottom of pan without the meat and vegetables.

• Begin with a layer of noodles that overlap each other slightly until bottom of pan is covered.

• Add a layer of meat and vegetable sauce to completly cover the noodles.  

• Layer cheddar, mozarella and velveeta cheeses

• Repeat 3 times noodle, meat and vegetable sauce and cheese.

• On the final layer of cheese that is at the top of pan add the asiago cheese and basil flakes (optional)

• Cover top with foil and Bake on 350 degrees for an hour

• The last 10-15 minutes of bake remove foil to achieve desired browning of top