Pork Lasagna Taking lasagna from the restaurant to the kitchen table. Sausage: 2 lbs Country Pork ribs (boneless, sliced) 1 Tbs Parsley 1 Tbs Salt 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Black pepper 2 tsp Italian seasonings 1 tsp Red pepper flakes Meat Filling: 1 1/2 Onion, diced 1 Lg Carrot, qtr moons 1 Lg Yellow Bell Pepper, diced 2 Lg Garlic cloves, minced 8oz Dry Red wine 1 1/2 Tbs Tomato Paste 2lbs Italian Pork Sausage 28 oz Tomatoes, crushed S&P Cheese Filling: 24 oz Ricotta 6 oz Parmasean 1 block Mozzerella, shredded 1 egg S&P Assembly: Roll your own or use one box Barilla Lasagne, Oven Ready no.399’s 3 C grated mozerella 1 C grated parmesean Instructions: Cube and grind pork through smallest mince die. Include all necessary ingredients in bowl, mix. Preheat oven to 375F. Heat a large cast iron dutch oven to medium high heat. Saute pork mince in sections, 1/4lb at a time. Using slotted spoon, rem