Lasagna

Ingredients:

3-4  Lasagna Sheets

TT  Meat Sauce

TT Ricotta

1 Egg

Salt and Pepper to taste

TT Grated Parmigiana  

TT Mozzarella grated

5 Fresh Basil Leaves

For the Meat Sauce:

TT Onion

TT garlic

3 Tbsp Extra Virgin Olive Oil

40 z  Ground beef

Salt and Pepper to taste

TT Dry Red Wine

 ½ cup Tomato Puree

TT Basil

Procedure:

1) In a large saucepan cook the onion with the olive oil over medium heat, until soft and translucent about 5 minutes.

2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through. Add the wine and cook for 1 minute.

3) Add the tomato puree and if the tomato puree is very thick add ½ cup of water. Partially cover the pan, turn the heat down to medium low and cook for 4 hours checking on it every now and then and just giving it a stir.

4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as u add them in. Turn heat off and let sit for 10 minutes.

5) Preheat oven to 375 degree   Assembling the Lasagna:

6) Cook the lasagna noodles only for 4 or 5 minutes not cooking them all the way though but just enough so that they are pliable.

7) In a large bowl mix together the ricotta, ½ cup of parmigiana reggiano, the egg and season lightly with salt and pepper

8) Oil a 13 by 9’ deep dish casserole dish. Spread a thin layer of meat sauce on the bottom of the casserole dish. Place a few sheets of lasagna noodles in the pan in a single layer overlapping slightly. Spread evenly with ¼ of the ricotta mixture, add about 1 cup or so of meat sauce and spread evenly. Arrange some slices of mozzarella and sprinkle with parmigiana reggiano.

9) Repeat step 8, 3 more times finishing with the mozzarella and parmigiana reggiano.

10) Bake for 1 hour or until the top is golden brown and the lasagna is bubbly at the bottom. Sprinkle the top with fresh basil.

11) Wait for 20 minutes before cutting otherwise it will fall apart.