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1
To make sauce:.
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2
Heat the olive oil in a large saucepan.
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3
Saute the onion and garlic for about 5 minutes Over medium to medium-hi heat.
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4
Add the herbs and toast until very fragrant for about 1 or 2 minutes Deglaze with the wine.
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5
When the alcohol cooks off add the tomatoes.
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6
Cook over low heat for 1-2hrs until the flavors are very well blended.
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7
Add salt to taste.
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8
If the sauce is too acidic add a little bit of sugar or balsamic vinegar or 1/4-1/2 teaspoons baking soda.
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9
To assemble cheese layers:.
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10
Remove casings from the sausage and crumble.
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11
Brown over medium high heat.
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12
Put 1/2 of the ricotta and 1/4 c of parmesan and one egg in each of two bowls.
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13
In one bowl add the spinach in the other add the roasted garlic and sausage.
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14
Layer in a 9x13 greased pan as follows:.
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15
Noodles to cover the bottom, spread the ricotta sausage mix over the noodles.
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16
Cover with tomato sauce and sprinkle with grated mozzarella.
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17
Cover with noodles and spread with the ricotta spinach mix over the noodles.
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18
Cover with tomato sauce and sprinkle with grated mozzarella.
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19
Cover with noodles again and spread sauce over the noodles.
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20
Sprinkle with any remaining shredded mozzarella and lay out flat basil leaves to loosely cover the top.
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21
Lay out the slices of fresh mozzarella over each basil leaf.
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22
Cover with foil and bake at 375 degrees for 45mins.
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23
Remove the foil and bake for 10-15 more mins until golden brown on top.
