Lasagna

• servings: SERVES: 12
• active time: READY IN: 3hrs 30mins
• total time: READY IN: 3hrs 30mins

Ingredients

1/4 cup extra virgin olive oil

2 1/2 lb ground beef

4 teaspoons minced garlic

1⁄2 teaspoon dried oregano

2 tablespoons tomato paste

1 (28 ounce) can italian whole canned tomatoes or (28 ounce) can diced tomatoes, finely chopped, juices reserved

2 (28 ounce) cans tomato puree

salt & freshly ground black pepper

3 lbs fresh ricotta

1⁄4 cup finely chopped flat leaf parsley

2 tablespoons finely chopped basil

1 1⁄2 cups grated parmesan cheese, 1/2 cup set aside

1 1⁄2 lbs fresh mozzarella cheese, shredded, 1/2 cup set aside

2 large eggs, beaten

1 lb lasagna noodle

Directions

1SAUCE:

2In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.

3Add garlic and oregano and cook until fragrant.

4Stir in the tomato paste and cook until the meat is coated.

5Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.

6Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.

7RICOTTA:

8In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.

9NOODLES:

10The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.

11LASAGNA TIME:

12Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.

13Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.

14Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.

15Cover Lasagna with foil and bake for about 20 minutes.

16Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.

17Let the lasagna rest for 20 minutes before serving.