• 4 tablespoons olive oil
• 1 1/3 pound Italian sausage
• 1 1/3 pound ground beef
• 4 ounces diced red pepper
• 4 ounces diced red onion
• 4 cloves chopped garlic
• 16 ounces jar tomato sauce
• 12 ounces can tomato puree
• 1 teaspoon coarse black pepper
• 4 ounces grated parmesan cheese
• pinch of salt
• Italian seasoning
• Coarse black pepper
• Panko bread crumbs
• ***LA Cheese Stuffing***
• 1 1/2 Ricotta cheese
• 4 ounces shredded parmesan cheese
• 3/4 shredded mozzerella cheese
• 1/8 cup panko bread crumbs
• 1 tablespoon fresh chopped basil
• 2 teaspoons fresh chopped parsley
• 1/4 teaspoon coarse black pepper
• 1/4 teaspoon granulated garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• ***LA Lasagne***
• 5 (9x7) cooked pasta sheets
• 5 cups prepared tempura batter
• 2 1/2 panko bread crumbs
• ***egg wash***
• 1 egg
• 1/4 cup water
• ***
• 10 ounces your favorite marinara sauce
• 40 ounces four-cheese sauce

1. Sautee onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely. Drain off all grease. Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes., add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours.
2. After cooling add in panko bread crumbs, (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate ½ hr.
3. LA Cheese Stuffing Mix all ingredients together until well combined and refrigerate.
4. How To Make the LA Lasagne Layout pasta sheets and scoop 4 oz. of Bolognese mixture onto pasta sheets spreading evenly leaving a 1 inch lip on top, then spread the cheese mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold. Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated. Dip each end back into the batter and seal with more bread crumbs. Fry in hot oil at 350 degrees for approximately 8 min.
5. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias. Ladle 2 oz. of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 oz. of 4 cheese sauce and garnish with fresh basil.

Serves/Makes: 5