LASAGNA - THE ULTIMATE

By Sube

Ingredients

• 12 lasagna noodles
• 1 tub (475g) extra-smooth ricotta cheese
• 1 cup grated Parmesan Cheese
• 1 egg
• 1/2 cup chopped fresh basil
• 1 clove garlic, minced
• 1/4 tsp each salt and pepper
• 4-1/2 cups shredded mozzarella cheese
• TOMATO MEAT SAUCE
• 2 tbsp. olive oil
• 2 onions, diced
• 1 rib celery, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 2 cans (each 156 ml) tomato paste
• 675 g leans ground beef
• 2 cans (each 796 ml) diced tomatoes
• 1 cup red or white wine
• 2 bay leaves
• 2 tsp dried oregano
• 1 tsp salt
• 3/4 tsp pepper

Preparation

Step 1

Tomato Meat Sauce:

In dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add beef; cook breaking up with spoon, until no longer pink, about 5 minutes. Add tomatoes, wine, bay leave, oregano, salt and pepper; reduce heat and simmer stirring occasionally, until slightly thickened, about 40 minutes. Discard bay leaves.

Meanwhile in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain, lay noodles, without touching, in single layer on tea towel.

Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper.

Set aside 1-1/2 cups of the meat sauce. In 13 x 9 inch (3 L) baking dish, spread one third of the remaining meat sauce. Arrange noodles over top; sprinkle with 1-1/2 cups of the mozzarella cheese. Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles. Top with reserved meat sauce, then remaining mozzarella cheese. (Can make ahead, cover with plastic wrap and refrigerate for up to 3 days)

Cover with foil. Bake in 375F oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil; let stand for 30 minutes before serving.