I call it goodsagna because it is like lasagna, except good. If you want a less inflammatory name you could call it breadsagna. If you want a super boring name you could call it garlic bread lasagna.
- Ground sausage, 2 lbs
- Crushed tomatoes, 3 big cans
- White sugar
- Ricotta cheese, 16oz or so
- Parmesan cheese - grated, not powdered, 1 1/2 cups
- Whole milk mozzarella, grated, 16oz
- 9 slices of provolone cheese
- 3 eggs
- Loaf of extra-thin-sliced white bread (Pepperidge Farm makes a good one)
- Three sticks of butter (trust me)
- A jar of minced garlic
- A bunch of fresh dill, chopped up fine
- More salt
- Sauce: Fry up that ground sausage with some sage. Put it in a pot. Add to the pot the tomatoes, basil, cayenne, oregano. Add sugar and salt to taste. You'll want a bunch of sugar. Like, maybe close to a cup. Nobody wants you to skimp on the sugar and make the sauce bitter and sour. If you want something bitter and sour, make broccoli rabe with fresh lemon juice or something.
- Cheese mix: Take out the provolone and 8oz of the Mozzarella and put it aside. Mix everything else together. Make sure they're mixed thoroughly, obviously.
- Garlic bread: Melt the butter with the garlic and dill. Let it simmer for a while. Take it off the burner and let it cool down. Add some salt and mix it around until it's spreadable. Spread it on the bread. Put the bread on a cookie sheet and toast it in the oven until it's crunchy.
- Assembly: Put down a layer of garlic bread. Cover it with a layer of sauce. Cover that with a later of cheese mix. Repeat each layer. Finally, top with a final layer of garlic bread. Spread the provolone cheese over that top layer. Sprinkle the remaining 8oz of mozzarella over the whole thing.
- Cover it with foil and bake it at 350 for like 25 minutes or so. Let it sit for a good ten minutes after you take it out of the oven.