Recipe(tried): Degobah's 3D Lasagna

DEGOBAH'S 3D LASAGNA

1 lb hot Italian sausage links
8 to 10 garlic cloves, crushed
1/4 cup dry sherry
olive oil
1 lb+ spinach leaves
1 lb mushrooms, sliced
1 lb ricotta cheese
1 egg
Italian herb seasoning
9 to 12 lasagna noodles
1 cup tomato pesto sauce
1 lb mixed Italian cheeses, grated (Parmesan, Romano, etc.)
crushed hot red pepper flakes
4 to 5 artichoke hearts*
1/4 lb mozzarella cheese, grated (for top)

Remove casing from Italian sausage links and dice the meat. Cook sausage in a skillet over medium-low heat, separating the chunks as they cook. When meat is nearly done add garlic and cook for an additional five minutes.

Increase heat to high and deglaze the pan with sherry, scraping the browned bits from the bottom of the pan. Cook until sherry is evaporated, remove sausage from pan and drain on a paper towel; set aside.

In a skillet, add enough olive oil to coat the bottom and cook spinach over medium heat until most, but not all, moisture is removed and set aside. Repeat this process for the mushrooms; set aside.

Combine ricotta cheese, one egg, and Italian Herb Seasoning to taste; set aside.

ASSEMBLY:

Lightly coat the bottom of a deep-dish lasagna pan with olive oil. Arrange lasagna noodles in the bottom of pan. Add layers of the ingredients in proportions consistent with the depth of your pan - you should end up with three to four layers. Each layer includes, in order from bottom to top:

1. Italian Sausage
2. Tomato Pesto Sauce
3. Grated Italian Cheese
4. Red Pepper Flakes
5. Spinach
6. Ricotta Cheese Mixture
7. Mushrooms
8. Artichoke Hearts
9. Lasagna Noodles

Sprinkle mozzarella cheese to cover the entire top of your lasagna with about 1/2 inch of cheese.

Bake in 350 degree F oven for 50 minutes or until top of lasagna is nicely browned around the edges. Remove and let cool for at least 20 minutes before serving.

*If your artichoke hearts are canned, which is fine, rinse them first. Then dice the hearts, drain and set aside.