Lasagna Supremo (The Best Lasagna Ever!)

Lasagna Supremo

Over a period of 18 years at our restaurant, I tinkered with various lasagna recipes. This one, in my humble opinion, is WAY better than all the rest. It's based on an Alan Leonetti recipe I found on I have fed groups of Bruce Trail hikers, as large as 10 people, using a single deep dish pan.This recipe doesn't show where the Marinara Sauce starts ( it begins where it has the 2 cups of the Hunts tomatoes). I also don't combine the Marinara Sauce with the meat, but layer them separately in my pan. I also combine cottage cheese as well to the ricotta.


(1 lb) package lasagna noodle



ground beef



ground pork



Italian sausage (thinly sliced)



button mushroom (thinly sliced)



onion (chopped)


garlic cloves (minced)









dried basil



fennel seed



ground black pepper


eggs (lightly beaten)


(15 ounce) containers ricotta cheese


500 ml cottage cheese



dried parsley flakes



pitted ripe black olives (sliced)



mozzarella cheese (shredded)



parmesan cheese (grated)


(14 1/2 ounce) cans hunts chunky crushed tomatoes


(6 ounce) cans hunts tomato paste



stewed tomatoes (Italian style)



extra virgin olive oil


garlic cloves (cut in halves)



chopped garlic, in juice (from jar)


shallot (diced)



dried oregano



dried Italian seasoning



dried basil



granulated sugar



chopped red bell peppers



chopped green bell peppers


FOR THE LASAGNA: Prepare lasagna according to package directions.


Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.


Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.


Brown the ground beef and ground pork in a skillet, drain off and discard fat.


Add onion and garlic to the ground meat, stir and cook another 5 minutes.


Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.


While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.


Preheat oven to 375 degrees.


Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.


In the baking dish, spoon in a layer of 1/3 of the meat sauce.


Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).


Then layer 1/3 of the Ricotta mixture.


Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.


Then layer 1/3 of the sliced mushrooms.


Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.


Then continue to repeat the layering until all of the ingredients are layered.


When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.


Remove foil and bake, uncovered, another 25 minutes.


Remove from oven and allow to sit and rest 10 minutes before cutting.


FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.


Add the extra-virgin olive oil to the pot.


Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.


Dice the shallot, and dump that into the pot.


Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.


Do not strain, as the pulp adds to make this a thick and wonderful sauce.


Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.


Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.


Remove from heat and give it one last stir.


Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.


NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Servings: 8

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 45 minutes

Nutrition Facts

Serving size: 1/8 of a recipe (13 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving



Calories From Fat (60%)


% Daily Value

Total Fat 45.7g


Saturated Fat 17.21g


Cholesterol 181.19mg


Sodium 2011.2mg


Potassium 604.86mg


Total Carbohydrates 27.43g


Fiber 4.87g


Sugar 10.15g


Protein 42.06g


Recipe Type: Beef, Cheese, European,, Ground Beef, Italian, Lasagna, Main Dish, Meat, Mushroom, Oven, Pasta, Pork, Vegetable


Web Page:

Copyright: © 2012

home made bread

Easy Bread
Yields: 6 loaves

Part 1
1 Tbsp white sugar
2 Tbsp yeast
1 Cup very warm water

Soak the yeast in 1 cup of warm water and sprinkle it with 1Tbsp of white sugar, let it stand for 10 to 15 minutes.

Part 2:
½ Cup shortening(softened)
6 Cups very warm water

Dissolve the shortening into the 6 cups of hot water in a seperate bowl, then pour it into the yeast bowl from part 1, and stir.

Part 3
2 Tbsp salt
5 Tbsp white sugar
2 Cups Whole Wheat flour
10-12 Cups pre-sifted all purpose flour

In a large bowl add 2 cups of whole wheat flour and 3 cups of the white flour, 2 Tbsp salt and 5 Tbsp sugar. Then, add the combined mix from part 2. Stir by hand until it is smooth. Start adding the rest of the flour, about 8 to 9 more cups until it is no longer sticky.

Part 4:
Knead the dough on a floured surface for another 5 minutes and place it back in the large bowl (this time lightly grease the bowl first) and sprinkle the dough with flour. I usually wrap the bowl with a towel and place it by our woodstove (not too close!), or a sunny window, for 2 hours. After 2 hours punch the dough down and let rise a second time for 2 hours. After it rises this time knead, cut and shape into 6 loaves and place into greased bread pans. It will take another 3 hours to rise before ready for the oven. Bake at 375 F for approximately 30 to 40 minutes.

I have done this bread recipes so many times; it is a sure winner. The rising times can vary depending on the weather and location, so don't just stick to the exact time if it seems ready sooner. Good luck and happy baking.

Bed and Breakfast Pancakes

A standard Bed an Breakfast pancake here at the Evergreen Forest Resort, and recipe can be varied by adding whole-wheat flour, nuts, fruit or other ingredients. Remember that you can thin a batter which has become too thick while standing with extra milk. Refrigerate any leftover batter to use the next day. If using an electric griddle, skillet or waffle baker, preheat it following manufacturer's directions. I find for the griddle that I prefer to use, I preheat it to 175c or 350f. You can test by sprinkling a few drops of water on griddle, drops should sizzle.
Begin 30 minutes ahead

Yield: 12 - 4-inch pancakes
Calorie-wise: 123 calories each


1 ¼ cups all-purpose flour
3 tbsp sugar
1 ½ tsp baking powder
¾ tsp salt
1 large egg
1 1/3 (for thicker pancakes, use only 1 cup of milk)
3 tbsp oil


In large bowl, mix first 4 ingredients.
In small bowl, beat egg slightly; stir in milk and then the oil; add to flour mixture and stir just until flour is moistened. We typically add frozen blueberries  immediately after they're poured on the griddle. As with all pancakes, watch your cook time; the most common problems for us are:

  • Over-browning on the first flip. The griddle may be hotter than you think!
  • If you apply frozen fruit to the pancake-tops, remember they'll need a little more time to cook when you flip them.
  • Don't let frozen blueberries thaw out on your fingers; you'll have alien-blue hands!

Good Luck, and let us know how they turned out!

lemon creme pie

Oh So Lemony Cream Pie

Yields: 1- 10 inch pie

Ingredients for pie shell:
1 cup graham crumbs
¼ cup brown sugar
½ cup softened butter or margarine


In a small bowl combine the sugar and the crumbs using a fork. Add the softened butter and mix until it is a crumble texture. Pour into a pie plate and press down using the fork. A little trick I have found: take another tin plate and press it into the crumble plate mixture and press firmly all the way around; this will make it more uniform. Sometimes I will bake the shell slightly (10 min at 350F) to give it a firmer texture.


1 cup white sugar        3 egg yolks
4 tbsp cornstarch        ¼ cup white sugar
½ tsp salt                    ½ cup freshly squeezed lemon juice
1 tbsp grated lemon       1 tbsp butter or margarine
2 ½ cups hot water


In a medium pot whisk together the sugar, cornstarch and salt, then add the water and grated lemon. Stir constantly on medium heat until it starts to bubble and thicken. Now, with the ¼ cup of white sugar we are going to temper the egg yolks, by taking a couple of spoonsful of the hot mixture and stir it into the egg yolks and sugar. This will heat the yolks so you can then add it back into the filling on the stove. Whisk it quickly and keep whisking as you add in the lemon juice and the butter, letting it all come up to heat again then turn off the burner. Filling is now ready to be poured into the graham shell. All that is left to do is let it cool and top it with the whip cream. Yum!

The Easiest Chocolate Chip or Raisin Cookies Ever!

Yeilds: 3dozen

1/2 cup white sugar
1/3 cup packed brown sugar
1 large egg
1/ 2 tsp vanilla
1/2 cup butter slightly softened (I would suggest you not use margarine
in this recipe, the butter really makes the cookie)
1 1/4 cup sifted all-purpse flour
1 /2 tsp salt
1 / 2 tsp baking powder
1 cup semisweet chocolate chips
(you can substitute with raisins)

Preheat oven 350F
Cream butter and sugars together until smooth, add the egg and vanilla; and mix well. Sift the flour, salt and soda together and stir into the butter mixture, then add the chips. Drop cookie dough by teaspoonsful onto a baking sheet covered with parchment paper (I lightly spray with pam). Bake for approximately 10 to 15 minutes or until they are lghtly golden. The kids will go nuts!

Yeild: 3 dozen

13x9 inch greased pan
Preheat oven- 350F


¾ cup softened margarine (or butter)
¾ cup packed brown sugar
1 ½ cups all purpose flour
Cream together the above ingredients and press into the greased pan. Bake for approximately 15 to 20 minutes, or until it is just lightly golden. Do not over cook the crust or it will make the square too hard and crunchy. Remove from oven and let cool while you prepare the filling. While the crust is still hot very gently go around the edges to make sure it is not stuck to the sides.


1 can of sweetened condensed milk (10 oz or 300ml)
2 tbsp butter or margarine
In a small bowl add these two ingredients and microwave on high for 2 minutes; stir and repeat every 2 minutes until it starts to thicken. Once it has thickened stir in 1 tsp of vanilla extract. Pour the mixture over the crust and smooth out evenly. Place back in the oven and cook another 5 to 10 minutes or until it starts to lightly brown and bubble. Remove from oven add the topping.


Sprinkle 1 ¾ cups of semi sweet chocolate chips on top and bake 2 more minutes. Remove from oven and with a knife, smooth chocolate evenly over the filling; it will spread easily. Lastly, sprinkle 1 1/3 cups of Skor bits or Toffee bits on top and gently press it down.
Let it cool completely to set before cutting. These squares freeze really well.
Enjoy, and remember do not count calories when eating these!

Pumpkin Muffins or Loaves

Yield: 4 Cake loaves or 2 dozen large muffins


4 cups pumpkin 4 cups white sugar
2 cups sunflower oil 6 large eggs
2 tsp salt 1 tsp baking powder
2 tsp baking soda 6 cups all purpose flour
1 tbsp clove ¼ cup vanilla
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp ginger


Mix together first: pumpkin, oil, eggs and sugar. Add the remaining ingredients gradually and beat until smooth; you might need a little bit more flour, but not much because it can make the batter too dry.  Use a vegetable spray on your loaf pans and muffin trays. Muffin liners will make the job nice and tidy. Sprinkle top of muffins or cake loaves with brown sugar. Pre-heat oven to 325F - muffins take about 45 minutes to cook, loaves take about an hour. You'll know they're done when an inserted toothpick comes out clean, and the muffin or loaf rebounds a bit when you gently push it.

Good Luck!


I Can't Believe It's Cheesecake!

Cheesecake Recipe

Cheese Cake Recipe makes 1 Cheesecake
Making this Cheese cake is fairly quick and simple.
It is so light tasting, that it just melts in your mouth. 
Let's start with the crust first.
1- 9 inch pie plate
1 cup graham crumbs
¼ cup brown sugar
½  cup melted butter or margarine

In a small bowl mixed together the 3 ingredients, pour into pie plate.  With a fork press down crumble mix on the bottom as well as up the sides. Put shell aside.

Next Cheese Cake Filling;

1 cup whip topping ( suggestion: real whipped cream, frozen whipped topping, or  Dream Whip - you choose)
1 cup softened cream cheese
½  cup sifted icing sugar
½  cup semi - sweet chocolate chips
1 tbsp brewed coffee
2 tsp of dry instant coffee
1 tsp vanilla extract (pure if you have it)

In a medium sized deep metal bowl, beat your topping first until stiff. Next add the softened cream cheese, and vanilla, make sure it is well mixed in.  In a  2 cup measurer add; the chocolate chips, the coffee, dry and liquid and slightly heat in the microwave until the chocolate is softened; about 40 seconds.  Stir mixture together then add to the cheese cake bowl.  Beat until smooth, then gradually add the sifted icing sugar. Viola, it is ready to be poured into the shell.  Let  the cake set in the refrigerator  for about 2 hours.  Top with whipped cream, delicious!

The Best Western Sandwich in the East

• 2 large eggs (we use extra-large as well)
• ¼ cup 10% cream (don’t skip this; it defines the taste and texture)
• 1/3 cup loosely shredded cheddar cheese (don’t use processed cheese!)
• 1 or 2 mushrooms, thin sliced (the whiter the better)
• 2 Tablespoons chopped green onion or chives (white onions will work but should be pan fried before you start)
• 3 slices precooked bacon (optional; 90% of our westerns were meatless)

Put a teaspoon of olive oil in a non-stick pan and thoroughly mix the first five ingredients in. Spatula mixing is usually enough, as long as the mixing is complete before cooking progresses too much. Get the bottom to brown a little before you flip it. A total of four flips is usually enough. If the mix is a little oily, press a paper towel against it with your spatula as it nears completion. Don’t forget to use quality bread for your toast. Garnish to taste with salt, pepper or mayo. We sometimes serve a slice of ham and tomatoes as well. Enjoy!

western sandwich