Pink Lasagna for Meat Eaters
1 shallot bulb
apx. 1 tbl spoon butter
1 carton sliced mushrooms
1 can diced tomatoes (flavors vary, I like basil and olive oil, I used fire roasted)
1 jar creamy garlic Alfredo sauce
Sauté mushrooms in butter and garlic with salt and pepper to taste.
Combine can of diced tomatoes, simmer to reduce liquid.
Combine jar of Alfredo sauce, simmer to meld ingredients.
1 box lasagna pasta sheets
1 cup sliced pepperoni
4 Italian sausages
2 cups mozzarella/provolone shredded cheese blend
2 cups ricotta cheese
1 cup casero queso, cubed (similar to a dry mozzarella, may use that in place)
Cook Italian sausage, and slice on the bias.
Layer bottom of baking dish with thin amount of prepared sauce.
Lay out lasagna pasta sheets along bottom of dish.
Layer sauce, pepperoni, sausage, cheese, pasta, and sauce, until there are about three pasta layers.
Bake at 375° for 1 hour.