- 5 or 6 35-ounce cans Italian plum tomatoes
- 1/4 cup extra virgin olive oil
- 1 medium onion, diced
- 5-6 cloves garlic, chopped fine
- 1 lb. ground beef
- 1 lb. ground pork
- Salt and pepper
- 2 tsp. dried oregano
- 1 Tbsp basil pesto (or about 10 fresh basil leaves, torn)
- 1 cup dry red wine
- 3 lbs. sweet or hot Italian Sausage
While meat sauce is simmering, brown sausage in a little olive oil. Prick sausages to render the fat. When sausages are nicely browned and caramelized, add to the sauce.
Make your sauce early, the longer it cooks, the better.
For the lasagna you will need:
- 2 lbs. whole-milk ricotta
- Olive oil
- 1 lb. lasagna noodles
- 2 large eggs
- 2-1/2 cups grated Parmesan cheese
- 1 lb. mozzarella (or provolone cheese or a mixture of both) sliced thin
- 3 cups fresh baby spinach (optional)
Preheat oven to 375 degrees F.
While the noodles are cooking, beat the eggs with a pinch of salt in a medium size bowl and add the ricotta and stir until thoroughly blended. Fill a zip-lock bag with ricotta mixture. It's easier to spread onto the lasagna noodles.
To assemble the lasagne, ladle about 3/4 cup of the meat sauce over the bottom of a 15 x 10 baking dish. Arrange noodles lengthwise and side by side to cover the bottom of the dish. Spread with ricotta and sprinkle with 1/2 cup grated cheese.
Spread about 1 cup of the meat sauce over the cheese and sprinkle generously with grated cheese. Add 3 or 4 of the sliced sausage on the next layer of noodles.
Top with remaining noodles. Cover with sauce, sprinkle with remaining grated cheese and fresh mozzarella.
Cover with aluminum foil and bake 45 minutes.
Uncover the lasagna and continue baking until the top is crusty around the edges, about 20 minutes. Let rest at least 30 minutes or up to 3 hours before cutting and serving.
Serve with additional sauce and sausages. Freeze remaining sauce.