1 package lasagna no boiling required (Barilla recommended)
15 OZ Ricotta cheese
1 pound ground chicken
1 pound smocked Polish sausage sliced
1/2 table spoon salt
1/4 table spoon black pepper ground
1/4 table spoon All-spice ground
2 medium size sweet onions chopped
10-12 cloves of garlic chopped
2 cups saute mushrooms
4 table spoon fresh parsley chopped
2 table spoon fresh dill chopped
2 jars tomato sauce (Sweet onion and roasted garlic-Newman’s Own recommended)
1 cup barbecue sauce (Sweet baby Ray’s recommended)
3-4 table spoon sugar to taste
16 OZ Mozzarella shredded cheese
4 OZ bacon sliced
Preparation time: 25-30 min
Baking time: 50-60 min
Saute ground chicken in oiled skillet. Add salt, spices, 1onion chopped, garlic, Polish sausage and 1 cup of mushrooms. Saute for 15 min or until cooked.
In medium bowl beat eggs, add Ricotta cheese and 8 OZ M9zzarella shredded cheese. Stir well.
Mix well 2 jars tomato sauce with barbecue sauce and sugar.
Oiled baking pan 13x9x3-inches deep. Spoon ? tomato mixture on bottom of the pan. Layer with 4 lasagna sheets, half Ricotta mixture, 1/3 cooked ground chicken with Polish sausage, ? saute mushrooms, ? Mozzarella cheese. Make 3 layers. Top 4 lasagna sheets, remaining sauce, Mozzarella cheese, shredded onions, bacon, parsley, dill and mushrooms. Cover with foil and bake in preheat oven 50-60 min at 375°F
For best results when layering lasagna slightly overlay sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in.