2 MEAT 2 SAUCE LASAGNA

Steps:

• (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
• Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
• Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
• Empty the sauces into different pans (red in one white in another).
• Let the sauces reduce on the stove.
• Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
• Add egg to ricotta cheese.
• Boil the noodles.
• Grease the pan with butter.
• Put down a layer of noodles (3 noodles across the bottom should work).
• Flip a coin to choose which sauce you start with.
• If you start with red sauce, spoon a layer of sauce on the noodles.
• Put some mozzarella on top and put the next layer of noodles on.
• For white sauce, pour some of the sauce on (evenly distribute meat).
• Then spoon on some ricotta cheese and put the next layer of noodles on.
• Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
• Put some foil over it and put it in the fridge overnight.
• Day of --.
• Preheat oven to 350°F.
• Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
• Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
• Remove from oven let it cool and enjoy.
• Freeze leftovers.