Lasagna

Not the real picture, but coming soon...

I have various versions for this dish – it all depends on my mood and what I feel like having that night. Here is my preferred.

Make sure your ingredients are of good quality, especially in the cheese department.

Ingredients

1 lb. sweet Italian sausage – the ground type not the sausage
3/4 lb. lean ground beef or lean pork
1/2 onion – minced
2-3 garlic clove – minced
1 large can (28 oz) crushed tomatoes
1 small can tomato paste
2 large cans (28 oz.) tomato sauce – I like Hunt's
1/2 cup white wine (or more)
2 tbsp. sugar – no more
1 1/2 tsp. dried basil leaves
1/2 tsp. ground fennel
Salt and ground pepper
Fresh parsley and cilantro (coriander) about 2 tbsp. each – I normally put lots of cilantro cause I love it.
Lasagna pasta sheets – fresh is best, but if not, the no-boil kind (a good brand, like Molisana)
1 med. size ricotta container (475 gm) – Stella (Saputo) is the best, not Tre Stella
1 egg
Mozzarella cheese, sliced – the real stuff
Fresh mozzarella – cubed (about 1/2 cup) ... yep, more
Parmesan cheese – fresh and grated

The making of...

Slowly fry ground sausage, beef/pork, onion, and garlic in med. pot size over medium. Cook until browned – not well done.
Add crushed tomatoes, tomato paste, tomato sauce, and wine.
Add sugar, basil, ground fennel, salt, pepper, and some parsley.
Simmer for 1 1/2 hours covered, stirring occasionally. * Sometimes, I even add 2-3 tbsp. fresh grated Parmesan cheese while it's simmering.
Combine ricotta cheese, a bit of freshly grated Parmesan cheese, egg, and a bit more parsley.
Preheat oven to 375.
Spread about 1 cups sauce in the bottom of a 9x13" baking dish.
Arrange pasta sheets lengthwise over meat sauce.
Spread half of the ricotta cheese mixture and top with 1/3 mozzarella cheese slices.
Spoon another cup sauce over mozzarella.
Add the fresh cubed mozzarella cheese and sprinkle with 1/4 cup Parmesan cheese.
Repeat steps 2 to 6 and top with remaining mozzarella slices and Parmesan cheese.
Cover with foil making sure the foil is not tight over the cheese. Otherwise, it will stick to it.
Bake 30 minutes, remove foil, and bake an additional 25 minutes.
Cool 15 minutes before serving.

Serve with a light salad like Boston lettuce and garlic bread.

Compliments to Chef Aline!