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1
TOMATO SAUCE.
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2
In a large stockpot, saute the garlic, and onion until soft and fragrant in the olive oil, about 2 minutes.
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3
Add ground meat in with the onion mixture and saute until the meat is browned and cooked thoroughly, about 5 minutes.
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4
Season with salt and pepper to taste.
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5
Pour in the tomato paste, tomato sauce, Italian seasoning, sugar and fresh basil.
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6
Stir to mix well.
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7
Add the chicken broth or water.
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8
Let mixture simmer, uncovered for 2 or more hours, stirring occasionally.
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9
ASSEMBBLY.
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10
Position a rack in the centre of the oven and preheat the oven to 350F.
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11
Set aside 1 cup of plain tomato sauce.
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12
If using the Ricotta cheese, combine the Ricotta cheese with the completed meat sauce, then set aside.
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13
Mix the Mozzarella, Fontina & 1 cup Parmigiano-Reggiano in another bowl.
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14
Spread 1/2 cup of the reserved plain tomato sauce on the bottom of a baking dish.
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15
Cover the sauce with a layer of cooked noodles slightly overlapping layer of cooked noodles, cutting them as need to fill any gaps.
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16
Evenly spread 1-1/2 cups of the meat or ricotta mixture over the noodles.
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17
Sprinkle 1 rounded cup of the grated cheese mixture evenly over the meat sauce.
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18
Add another layer of noodles, and repeat the layers as instructed above to make a total of 4 meat & cheese layers and 5 pasta layers.
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19
Spread the remaining 1/2 cup plain sauce evenly over the top noodle layer.
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20
Sprinkle with the remaining 3/4 cup Parmigiano-Reggiano cheese.
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21
Cover the baking dish with foil and bake for 40 minutes.
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22
Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes.
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23
Let cool for at least 10 minutes before serving.
