How to make an easy and delicious Chili Bear Lasagna

Start with a generous amount of full fat ricotta cheese.

Crack 1 egg into the ricotta.

Microplane some lemon zest into the mixture.

Add salt, black pepper, and chopped parsley, then mix well.

Let the ricotta mixture sit in the fridge to blend flavors.

Dice 1 large yellow onion.

Cut the sliced soppressata into small bite-sized pieces.

Heat a large Dutch oven over medium high heat and add a glug of olive oil.

Sweat out the onions without adding salt to avoid drawing out moisture.

Add spicy Italian sausage to the pot, making space in the middle to brown it.

Flatten the sausage to brown it on one side, then flip to brown the other side.

Start breaking up the sausage and incorporate it with the onions.

Add garlic cloves and mix well for 30 seconds to a minute.

Add tomato paste and mix well.

Add pasta sauce and stir until well combined.

Lower the heat to low and let the sauce simmer.

Blend 1 can of peeled tomatoes until smooth using an immersion blender.

Add the blended tomatoes to the pot.

Season the sauce with dried oregano and drizzle in Mike's hot honey.

Add a small parmesan cheese rind to the sauce and let it simmer for 30 minutes to 1 hour.

Bring a large pot of salted water to a boil.

Boil gluten-free pasta sheets according to package instructions.

Lay the pasta sheets out in a single layer on a clean dish towel.

Add about 1 cup of sauce to the bottom of a baking dish.

Add a layer of pasta sheets.

Add half a cup of the ricotta mixture and spread it out.

Add the soppressata, separating the pieces as best as possible.

Add fresh basil for color.

Add fresh grated parmesan cheese.

Spread more meat sauce evenly on top.

Repeat the layering process: pasta, cheese, soppressata, basil, parmesan, and meat sauce.

For the final layer, add more cheese, basil, soppressata, and pickled jalapenos, then top with parmesan cheese.

Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes.

Remove the foil and bake for another 20 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens