Lasagna

LASAGNA RECIPE
(makes 1 - 9X12" pan)

INGREDIENTS

FOR THE SAUCE:

·       1/2 cup extra virgin olive oil

·       2 medium red onions, finely diced

·       2 large cloves minced garlic

·       2 ounces pancetta, diced

·        Salt and freshly ground black pepper

·       1 ½ cups good red wine

·        2 jars canned tomatoes

·       3 tablespoons tomato paste

·       ¾ pound ground sirloin

·       1 lb lean ground beef

·       ½ cup flour

·       1 pound Italian sausage, a mix of hot and sweet

FOR THE LASAGNA:

·       1 15-ounce container ricotta cheese

·       2 extra-large eggs

·       1 cups freshly grated pecorino Romano

·       ½ cup chopped parsley

·       1 pound mozzarella, grated

·       16 sheets fresh lasagna noodles

PREPARATION

For the sauce:

-       heat 1/4 cup oil in a pot over low heat.

-       Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted.

-       Season liberally with salt and pepper.

-       Raise heat to high, add the wine and cook until it is mostly reduced, about 15 minutes.

-       Add tomatoes and tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

-       In a clean skillet, brown the sausage out of casing and ground beef over medium-high heat. Transfer to the sauce. Simmer1/2 hours.

-       Heat the oven to 350 degrees.

-       In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper.

-       Mix thoroughly.

-       Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely (return to sauce)

-       Spoon a thick layer of meat sauce into the bottom of a 9-by-12-inch lasagna pan.

-       Cover with a layer of noodles.

-       Spoon more meath sauce on top,

-       add a third of the cheese mixture.

-       Repeat for 2 more layers, using all the meat sauce and cheese.

-       Top with a layer of noodles, and cover with the remaining meat sauce.

-       Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

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Notes:
tripled the recipe; made 1 - extra large pan; 1 pan; 1- 11X13 tin