LASAGNA BOLOGNESE

LASAGNA BOLOGNESE

INGREDIENTS:

TOMATO SAUCE: 1/4 CUP OLIVE OIL, 1 FINELY DICED RED ONION & 6 CLOVES DICED GARLIC. 1 TSP RED PEPPER FLAKES. 1 28 OUNCE CRUSHED TOMOATES. 1 28 OUNCE PEELED TOMATOES (CRUSHED IN A FOOD PROCESSOR) 1 TSP SALT & PEPPER. 1/4 CUP BASIL & PARSLEY.

SAUTE THE ONIONS & GARLIC IN OIL FOR 5 MINUTES, ADD EVERYTHING ELSE AND SIMMER FOR AT LEAST HALF HOUR.

BOLOGNESE: 1 POUND GROUND BEEF & 1 POUND GROUND PORK. 1/4 CUP OLIVE OIL. 2 DICED SHALLOTS (OR WHITE ONION). 1 DICED CARROT, CELERY & 6 CLOVES OF GARLIC. 1 TSP SALT & PEPPER. 1 TBS CRUSHED RED PEPPER. 1 CUP BEEF STOCK & 2/3 CUP OF RED WINE. 1 15 OUNCE DICED TOMATOES. 1/2 CUP PARSLEY & BASIL.

SAUTE THE VEGGIES & GARLIC IN THE OIL UNTIL SOFT (ABOUT 7 MINUTES) ADD THE MEAT AND BROWN (ABOUT 10) ADD EVERYTHING ELSE AND SIMMER FOR HALF HOUR

RICOTTA: 32 OUNCE RICOTTA, 2 EGGS, 1/4 CUP PARSLEY, 1/4 CUP BASIL, 1/2 CUP GRATED PARMESAN CHEESE, 1 TSP SALT AND PEPPER.

MIX THOROUGHLY. 

EXTRAS: NO BAKE LASAGNA NOODLES, FRESH BASIL, FRESH PARSLEY, BAG OF SHREDDED MOZZARELLA, BAG OF FRESHLY SHREDDED PARMESAN CHEESE.

ALL HERBS NEED TO BE FRESH - NOT DRIED.

PREHEAT OVEN TO 350. SPRAY A LARGE GLASS PAN WITH SPRAY. START WITH A LAYER OF RED SAUCE, NOODLES, SAUCE, BOLOGNESE, RICOTTA, NOODLES, SAUCE, BOLOGNESE,  MOZZARELLA & PARMESAN, NOODLES, SAUCE, AND FINISH WITH CHEEESE.

BAKE COVERED FOR 45 MINUTES. UNCOVER FOR 15 MINUTES. BROIL 5-10 (UNTIL PRETTY) LET SIT FOR HALF HOUR.

GARNISH WITH FRESH BASIL.