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1
Begin by making the red sauce as it needs time to simmer and reduce.
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2
In large heavy bottom sauce pan over medium/ high heat Saute in olive oil half the onion add salt and pepper to taste.
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3
Once onion is slightly browned add in the 5 cloves of crushed garlic, Saute for a couple minutes.
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4
Add the entire can of tomato paste and saute carefully & stir continuously (it burns easily) until cooked about 2-3 minutes.
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5
Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper.
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6
Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally.
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7
Stir in 1-3 tablespoons of Italian dry herb seasoning to taste.
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8
Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce.
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9
In separate pan begin to saute sausage.
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10
Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely.
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11
With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan.
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12
Add remaining onion to sausage oil and saute onion until slightly caramelized. Salt and Pepper.
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13
Chop garlic and mince into a paste the remaining cloves and stir until cooked.
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14
Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce.
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15
Simmer for at least 30 minutes
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16
While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce.
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17
Add butter & flour, Cook over low/med heat for about 3 minutes.
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18
Add entire pint of cream.
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19
Allow to slowly come to simmer.
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20
Grate in 2 teaspoons of fresh nutmeg.
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21
Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL).
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22
White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick.
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23
Remove from burner and let stand.
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24
Prepare Ricotta Mixture:.
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25
In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper.
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26
Mix well. Make sure mixture is properly seasoned and add 1 beaten egg.
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27
Combine all ingredients well. Set aside.
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28
Lasagna Assembly.
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29
In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray.
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30
Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish.
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31
Arrange 1st layer of Noodles to cover bottom of pan.
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32
Add layer of Ricotta mixture .
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33
Cover with Mozzarella cheese.
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34
Ladle red sauce until cheese mixture is covered.
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35
Arrange 2nd noodle layer to cover.
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36
Add a thin layer of Ricotta mixture.
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37
Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture.
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38
Spoon the sausage onto the white sauce to cover.
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39
Cover the sausage with the Italian blend cheese mix.
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40
Arrange 3rd noodle layer to cover.
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41
Add layer of Ricotta mixture .
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42
Add a layer of Italian blend cheese.
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43
Cover with red sauce .
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44
Add final noodle layer.
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45
Cover noodle with red sauce then a thick coating of Mozzarella cheese .
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46
Cover with aluminum foil and bake for 1 hour at 350 degrees.
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47
Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it.
