Ultimate Lasagna

• servings: 2 lasagnas
• active time: 1 hr
• total time: 2 hours

Ingredients

2 lbs lasagna noodle.

Extra virgin olive oil

2 lbs ground beef

2 lbs (ground) Italian sausage

1 onion, chopped

2 cloves garlic sliced (use 4)

3 carrots, chopped (2 handfulls baby

carrots)

2 stalks celery, chopped

2 tablespoons chopped fresh basil

1/4 cup chopped it. flat leaf parsley

1 tbs chopped oregano leaves

2 tbs all purpose flour

2 cups red wine (use 1/2 - 1 cup)

2 (28 oz) cans tomatoes, diced ( use an

extra can or 2 tomato sauce)

3 tbs heavy cream (be generous)

1 tsp ground cinamon

2 quarts ricotta cheese, (get more)

2 eggs, lightly beaten

1/2 cup grated Parmesan

Salt and pepper

1 lb mozzarella cheese, shredded

Extra Parmesan and mozzarella

Directions

Preheat oven to 350 degrees F.

Cook the noodles in LOTS of water until barely tender (about 10 min). Drain and coat with olive oil to keep moist

Brown the meat in olive oil, about 10 min. Season with salt and pepper. Very finely chop the carrots, celery, onion, garlic, basil, parsley, and oregano. Add to the meat and stir. Stir in the flour. Add the wine and cook until reduced by half. Stir in the tomatoes and heavy cream, and add the cinamon.

In a mixing bowl, combine the eggs, ricotta, and Parmesan. Season with salt and pepper.

Assemble the lasagna. Make a collar along the bottom edges of your oiled 13x9 baking dish to hold in sauce. Then, a layer of sauce, a layer of ricotta, a layer of parmesan, and repeat to fill dish, ending with cheese on the top. Bake for 45 min to 1 hour. Remove from oven and let it rest for another 30 min so that the noodles cut easily.