• 4 C. Nueske's Kielbasa, cubed 1/4 in. (1 lb.)
• 1 C. fresh mushrooms, finely diced
• 3 Tbsp. olive oil
• 3 Tbsp. butter
• 3/4 C. onion, finely diced
• 1 clove garlic, finely diced
• 3 Tbsp. fresh parsley, finely chopped
• 6 oz. tomato paste
• 3/4 C. dry red wine
• 28 oz. stewed tomatoes, pureed
• fresh pepper to taste
• 2 Tbsp. vegetable oil
• 12 oz. dried lasagna, cooked until barely tender
• 2 1/2 C. ricotta cheese
• 1/3 C. water
• dash of nutmeg
• 1 1/2 C. fresh grated Parmesan cheese, divided
• 3 C. mozzarella cheese, shredded
• 1 C. Nueske's Summer Sausage, diced 1/4 in.

In large saucepan combine the fresh mushrooms, kielbasa, onion, garlic with olive oil and butter. Saute for 4 minutes. Add the tomato paste, wine and pureed tomatoes. Simmer over low heat for 15 minutes. Season with fresh ground pepper. Combine the ricotta cheese, water, 1/2 c. Parmesan cheese and nutmeg. Layer in 9 x 13 pan lasagna noodles, meat mixture, ricotta mixture, sprinkles of Parmesan and mozzarella. Repeat layers. For final topping sprinkle with summer sausage and sprinkles of the cheeses. Bake covered for 20 minutes at 350°. Uncover and continue to bake for 15 minutes. Let stand for 10 minutes before cutting into squares for serving.