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1
In a large saute pan brown meats over a medium heat until dark brown and crumbly and all fat is absorbed.
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2
This will require a great deal of attention to prevent from burning.
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3
Place meat in stock pot over low heat.
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4
Add olive oil to saute pan, heat and add onions and saute till soft, add garlic and herbs and saute until caramelized and brown.
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5
Add onion to stock pot, deglaze saute pan with wine and add to stock pot.
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6
Bring stock pot to a simmer and cook until onion begins to fall apart.
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7
Add tomatoes and cook at a steady simmer for 30 minutes.
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8
Sauce should be very thick and almost all meat.
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9
Add additional seasoning and sugar to taste and remove from heat.
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10
NOTE: This sauce will be the only seasoning used to flavor many pounds of pasta and cheese so go heavy with the herbs and spices!
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11
The cheeses can be pretty salty, so don't get too carried away with the salt.
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12
In a large pot cook the lasagna al dente as directed on the package.
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13
This can be done while your sauce is simmering, but be sure you can give all your pots the attention they deserve!
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14
As always, handle your pasta very gently to prevent breakage and waste.
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15
After draining noodles and add a bit of olive oil to keep them from sticking.
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16
Not too much or your sauce and cheese won't stick to them.
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17
At this point I like to lay 8 or so perfect noodles aside to use for the top and bottom layers.
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18
There will be some left over noodles so don't worry about a few broken ones.
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19
Lightly grease a 13x9x4-inch pan with olive oil and add a layer of noodles.
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20
If your pasta is cooked properly it should take 3 1/2 strips.
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21
Spread cheeses and sauce on top of the noodles and top with a layer of noodles.
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22
Run your hands over the noodles to flatten out the layer-- keep things straight, flat and even.
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23
Continue to build 6 or 7 layers, I don't put mozzarella and provolone on every layer (it gets too gooey) and sometimes use more parmesiano or add some grated peccinoro romano.
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24
Leave the ricotta off the top layer and cover with a generous amount of lasagna sauce (see separate recipe).
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25
The lasagna can be refrigerated for several days at this point, I've even frozen it for several weeks!
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26
When ready to bake, preheat oven to 350F, cover with foil (don't allow foil to touch sauce as there will be an unfavorable reaction that can leave a metallic taste to your lasagna).
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27
If you put the lasagna in the oven cold from the fridge, bake for 1-1/4 hours covered, if it's room temperature 45 minutes to an hour.
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28
Uncover and continue to bake until top is bubbly and cheese turns golden brown (20 to 20 minutes).
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29
Remove from oven and test, inside should be hot, if not then cover and cook for an additional 15 minutes.
