Awesome Lasagne

1. 1

   Sauce:

2. 2

   Put tomatoes with juices in a food processor and pulse until chopped. For runny sauce, puree the tomatoes. For chunkier sauce, a few pulses is all you'll need.

3. 3

   In a large pot, heat the oil over medium heat, brown the pork, veal/lamb, and sausages on all sides, transfer to a plate. Add the garlic to the pot, cook 1 min, add the tomato paste and stir 1 min. Add tomatoes and the water. Season with salt and pepper. Add the pork, veal/lamb, and sausages and basil and bring to a simmer. Partially cover and cook over LOW heat 2 hours, stirring occasionally. You can add more water if it gets too thick. While the sauce is cooking, make the meatballs.

4. 4

   Meatballs:

5. 5

   Combine all ingredients (except oil) in a large bowl, mix with your hands. Rinse your hands with cold water and form into SMALL balls, no bigger than a grape. Keep hands wet to prevent sticking. Heat the oil in a skillet and brown meatballs on all sides and transfer to a plate. When sauce is done, add the meatballs and cook 30min more. Remove all meat, including meatballs from the pasta. This is a pain, but necessary. Slice the sausages thinly, chop the pork into small pieces and mix with sausages.

6. 6

   Lasagne:

7. 7

   Preheat oven to 350

8. 8

   Cook pasta according to directions (usually cook in boiling water 1 min, rinse in ice cold water, lay out on paper towels). Spread a thin layer of sauce on the bottom of a lasagne pan. Make a single layer of pasta, overlapping the strips. You will have to cut the strips to fit the pan. Spread 1/4 of the ricotta over the pasta, scatter 1/4 of the meatballs and sausage/pork, then 1/4 of the mozzarella. Spoon 1c of the sauce over and sprinkle with romano cheese.

9. 9

   Repeat these layers 3 more times. Make a final layer of pasta, sauce and grated cheese.

10. 10

    Bake 1 hr 30 min, until bubbly and top is browned. Check at 60min, if top is browing too fast, cover with foil.

* Per serving · 4 servings · Values may vary.