Lasagna is made in 4 parts, first you make the sauce, then you make the meat, then you make the pasta and finally you layer the pasta with the cheese. (If you want to have Lasagna without the meat, leave out part 2.) You will need a at least one hour and a half or more to make Lasagna. This is not something you do last minute.
Part 1 – The meat sauce
Imported Olive oil
1/lb ground beef (you can mix it with veal or pork in equal portions if you like)
1 small onion
1/2 cup Finely chopped carrots
1/2 cup finely chopped celery
1 tbsp sea salt
1 tbsp pepper
1/8 chopped fresh Italian parsley
1 24oz or 32oz can of peeled San Marzano Tomatoes
6-8 fresh Basil leaves
1 TBSP sea salt
1/2 TSP sugar
Pour olive oil into deep frying pan to cover the bottom of the pan. Heat it on medium to low heat. When oil is hot, add onions, celery and carrots. Simmer with top on until carrots, celery and onions get very soft and almost transparent. Add the ground meat and brown it with salt, pepper and parsley.
Let bolognese sauce (meat sauce) simmer on low heat for an hour or more.
Part 3 – the pasta
1lb of imported Lasagna pasta
Boil water in a large pot. When water is boiling violently, add the lasagna noodles. Use tongs to keep them from sticking to each other.
When pasta is almost soft, drain water in a collander. Take noodles out one at a time, separate and dry them using a paper towel.
Part 4 – Layering with cheese
4-6 large Ovaline (large Mozzarella balls in water) – sliced in thin slices
24 oz of salted ricotta cheese
1 lb grated parmigiano cheese
6- 8 Basil leaves
In a large rectangular baking dish, wipe bottom and sides with a paper towel soaked in olive oil.
Place in the dish the following layers in this order:
A layer of sauce
A layer of lasagna pasta vertically (cut the noodles with a knife to make them fit evenly into the dish)
A layer of ricotta
A layer of sauce
A layer of pasta horizontally
A layer of mozzarella
A layer of parmigiano
Repeat until layers are almost at the top of dish. Be sure to put sauce, mozzarella and parmigiano on top of the last lasagna pasta layer. No not go over the top of the dish or you will have a mess. Place basil leaves on top.
Bake at 350 degrees for 20-30 minutes.
Serves 6-8 people.