Lasagna

• 1 box of Lasagna noodles
• 1 lb hamburger meat
• 1 lb sweet sausage meat
• 1/4 cup red wine
• 1 onion chopped
• 4 cloves garlic minced
• 5 crimini mushrooms chopped
• 1 tbsp olive oil
• 3/4 cup shredded parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1 tsp Cooking With Greens Go To Seasoning
• 3 tbsp sugar
• 1 tbsp Cooking With Greens Pink Himalayan Seasoning Blend
• 1 egg
• 1 stalk green onion chopped
• 16 oz. ricotta cheese
• 5 tbsp fresh chopped parsley
• 2 1/2 tsp Cooking with Greens No Salt Italian Blend
• 13 oz tomato sauce
• 12 oz tomato paste
• 28 oz crushed tomatoes
• pinch nutmeg

Preheat oven to 375 degrees. Prepare Lasagna noodles and drain. In a large saucepan, add olive oil, onions and chopped mushrooms. Cook for 2 minutes. Add sausage and ground beef. Cook until brown. Add garlic. Add red wine. Cook for 3 minutes. Cook an additional 2 minutes. Stir in tomato sauce, paste, green onions and crushed tomatoes.. Add sugar, Italian blend and Seasoning Blend. Add half of the parsley.  Simmer covered for about an hour if possible. In a bowl, combine ricotta, pinch nutmeg, Go To Seasoning and egg. In a 9x13 baking dish, layer meat sauce, noodles, ricotta mixture, mozzarella, meat sauce and Parmesan,. Repeat layers. Cover with foil and bake for 25 mins. Remove foil and bake an additional 25 mins. Serve.