Sauce for Lasagna:
½ lb each of ground beef, veal, pork
1 lg can Kitchen Ready Tomatoes
1 lg can diced tomatoes
1 lg onion chopped
3 cloves garlic smashed and chopped
Sprinkle of oregano and thyme (Italian Seasoning)
Salt and pepper to taste
(you may also add a sprinkle of red pepper seeds and a splash of red wine to increase and diversify the flavor)
Sauté beef, veal, and pork until browned.
Move to sides of pan and add chopped onion to sizzle
Add garlic to onion and continue to sauté until onion is tender
(add sprinkle of red pepper seeds at this time)
Sprinkle with salt and pepper and oregano and thyme
Add diced tomatoes and simmer for five minutes
(add a splash of red wine at this time)
Add Kitchen Ready tomatoes and simmer for 30 minutes
16 oz Ricotta Cheese
2 eggs lightly beaten
16 oz Shredded Mozzarella Cheese
16 oz Shredded Provolone Cheese
8 oz Grated Pecorino Romano Cheese
In large bowl combine Mozzarella, Pecorino Romano and Ricotta Cheese
Add eggs and fold to blend
Spread Tomato Meat Sauce on bottom of pan
Place noodles or broken pasta over sauce
Spread cheese mixture over pasta and cover with sauce
Repeat layers covering last layer with pasta and sauce
Sprinkle with Mozzarella
Cover and bake for 30 minutes in 375 degree oven
Uncover and bake an additional 10 minutes
Let stand for at least 10 minutes before serving
Savor the distinctive scent and taste of this delicious dish!
Italian Heaven for sure!
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