Authentic Italian Lasanga

First layer will be noodles in your rectangular 9 x 13 pan. Then spread evenly over the noodles 1/3 of the ricotta cheese. Then sprinkle evenly a layer of each of the cheeses (I combine all my grated cheeses (ahead to make it easier) use one third of the mixture. Use a generous layer of marinara sauce (see recipe). Then sprinkle a mixture of the ground beef and ground pork sausage (again combine ahead) use half of the meat. Then layer pepperoni over the meat (use as much as you want not more than half a package). Then layer of fresh basil leaves (whole) over the pepperoni. Then a dusting layer of cut thyme and cut oregano.Then shaved parmesan Reggiano cheese. Then do the noodles again press down tight the lower section so it compacts down. Then spread evenly over the noodles another 1/3 of the ricotta cheese. Then sprinkle evenly a layer of each of the cheeses -use another one third of the mixture. Put a generous layer of marinara sauce. Then sprinkle a mixture of the ground beef and ground pork sausage - use other half of the meat mixture. Then layer pepperoni over the meat. Then layer of fresh basil leaves (whole) over the pepperoni, then a dusting layer of cut Thyme and cut oregano, then shaved parmesan Reggiano cheese. Then do a last noodle layer near the top (remember to pack down). Then spread evenly over the noodles last 1/3 of the ricotta cheese.

AT THIS POINT YOU CAN FREEZE. If you are cooking right away add the next steps if you are freezing wait and add right before you bake.

Then sprinkle evenly a layer of each of the cheeses -use last one third of the mixture

Put a generous layer of marinara sauce on top. Remember to reserve enough marinara to serve on the side so you can pour over the cooked lasagna. Bake for 1 hour at 350 degrees. Cheese should be gooey all the way through and the layers warm all the way through. Let the lasagna rest at least 15 minutes before you cut it so it has a chance to solidify somewhat.