5 slices bacon, diced
1 pound italian sausage, mild or hot
1-2 teaspoons Pompeian Made Easy Sauté Olive Oil
1 yellow onion, diced
2 large carrots, chopped
2 large celery ribs, chopped
8 cloves garlic, minced
1 Tablespoon Italian seasoning
1/2-1 teaspoon red chili flakes
1/2 teaspoon kosher salt*
1 teaspoon granulated sugar, optional
4 cups chicken broth or stock
1 28-ounce can crushed tomatoes with basil
1 8-ounce can tomato sauce
8 lasagna noodles
1 cup half and half or heavy cream
mozzarella cheese, for topping
plain ricotta or pesto ricotta, for topping*
cheesy toast, for topping*


  1. In a large dutch oven or pot, add the bacon and sausage. Sauté until brown. Do not drain the grease.
  2. Add the Pompeian Made Easy Sauté Olive Oil, onion, carrot, and celery. Sauté for 6-8 minutes or until softened. Add more Pompeian Made Easy Sauté Olive Oil if the vegetables look dry.
  3. Add the garlic, italian seasoning, red chili flakes, salt, and sugar if using. Sauté for 2-3 minutes or until fragarant.
  4. Stir in the chicken broth, crushed tomatoes, and tomato sauce. Bring to a boil. Using your hands, break 1-2 lasagna noodles into bite-sized at a time over the pot. Repeat with all of the noodles.
  5. Cover the pot and reduce the heat to medium low. Cook for about 10 minutes or until the lasagna noodles reach desired tenderness. Stir occasionally.
  6. Once the noodles are cooked, remove the lid and stir in the half and half. Serve with shredded mozzarella cheese, ricotta, and cheesy toast.



Pesto Ricotta: Stir together 1 heaping cup of ricotta and 3-4 Tablespoons of pesto.
Cheesy Toast: Drizzle a generous amount of olive oil over about 16 slices of baguette. Season with salt, pepper, and granulated garlic. Top with shredded mozzarella. Bake at 400 degrees for 8-10 minutes.