INGREDIENTS
1 cup
Beef or veal stock
1 lb
Ground chuck
2
links Italian sausage, spicy
1/4 cup
Basil, loosely packed fresh
2 cloves
Garlic
1
Green bell pepper
2
Lemons, Zest of
1/4 cup
Parsley, loosely packed fresh
1 28 ounce can
Tomatoes
1/2 cup
Vidalia onions
8
Par-cooked lasagna sheets
2 tbsp
Italian seasoning
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
1 cup
Cheddar and monterey jack cheese blend
2 cups
Ricotta