World’s best lasagna

Sausage, sweet Italian, casting removed, crumbed	1 pound
Beef, lean, ground	¾ pound
Shallots, minced	½ cup
Garlic, minced	3 cloves
Tomatoes, crushed	28 ounces
Tomato paste	12 ounces
Tomato sauce	13 ounces
Water	½ cup
Sugar	2 tablespoons
Fennel seeds	1 teaspoon
Italian seasonings	1 teaspoon
Salt	½ teaspoon + ½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, freshly chopped	¼ cup + ¼ cup
Lasagna noodles, cooked	12
Cheese, ricotta	16 ounces
Egg	1 large
Cheese, mozzarella, fresh, sliced	¾ pound
Cheese, Parmesan, grated	¾ cup

1. In a large stockpot, cook the sausage, beef, shallot, and garlic over medium heat until well browned. 
2. Stir in the tomatoes and water. 
3. Season with the sugar, basil, fennel, Italian seasoning, ½-teaspoon salt, pepper, and ¼-cup parsley. 
4. Simmer, covered, for about 1 ½ hours, stirring occasionally. 
5. In a medium bowl, combine the ricotta with the egg, ¼-cup parsley, and ½-teaspoon salt. 
6. Preheat the oven to 375°F. 
7. To assemble, spread 1 ½-cups meat sauce in the bottom of a 9x13 baking dish. 
8. Arrange six noodles lengthwise over the meat sauce, and spread with half of the ricotta mixture. 
9. Top with a third of the mozzarella slices. 
10. Spoon 1 ½-cups meat sauce over the mozzarella, and sprinkle with ¼-cup Parmesan. 
11. Repeat layers, and top with the remaining mozzarella and Parmesan. 
12. Cover with foil: to prevent sticking, spray the foil with cooking spray. 
13. Bake for 25 minutes, remove the foil, and bake an additional 25 minutes. 
14. Cool 15 minutes before serving. 

Recipe mildly adapted from allrecipes.com.

Dic-'tator casserole

Sausage, spicy Italian, cut into tiny ½-inch rounds	1 pound
Sausage, bratwurst, cut into tiny ½-inch rounds	1 pound
Oil, extra-virgin olive	3 tablespoons +
Garlic, thinly sliced	5 cloves
Bell pepper, seeded, cored, sliced ½-inch thick	1 red + 1 green
Onion, ½-inch slice	1 large
Tomato sauce	¼ cup
Water	2 tablespoons
Parsley, chopped	3 tablespoons
Salt	1 ½ teaspoons +
Pepper, white, freshly ground	½ teaspoon +
Potatoes, Yukon Gold, peeled, quartered	1 ½ pounds
Cream, heavy	1 cup
Milk, whole	½ cup
Butter, unsalted, cut into chunks	6 tablespoons
Horseradish, bottled, drained	¼ cup
Parmesan, grated	½ cup

1. Preheat the oven to 400°F. 
2. Place the sausage on a rimmed baking sheet, and liberally drizzle with oil. 
3. Roast until the casings are crisp and the juices run clear, about 15 to 20 minutes; let rest, and switch the oven to the broiler setting. 
4. While the sausages roast, heat 3-tablespoons oil in a skillet over medium heat, add the garlic, and cook for 2 to 3 minutes. 
5. Add the peppers and onion, increase the heat, and cook until the vegetables are tender, about 5 to 6 minutes. 
6. Add the tomato sauce, water, salt and pepper to taste, and reduce heat to a simmer. 
7. In a large pot, cover the potatoes with salted cold water, then simmer, uncovered, until very tender, about 25 minutes. 
8. In a small saucepan, bring the cream, milk, butter, 1 ½-teaspoon salt, and ½-teaspoon white pepper just to a simmer, stirring until the butter melts; keep warm and covered. 
9. Drain the potatoes, dump into a large bowl, and mash until smooth. 
10. Stir in the warm cream mixture, followed by the horseradish, and then the cheese. 
11. Toss the sausages, peppers, and onion with the tomato mixture and parsley; transfer to a casserole. 
12. Top the tiny dicks with mashed ‘tators, spreading evenly, and then broil until golden brown.