Ultimate Lasagna Recipe

I call this my Lasagna Project because everything is made from scratch.  Adjust as you wish for less work, but I can tell you that it was DElicious and a big hit.  You can also make any of the components ahead of time.  Freezes well for baking later.

Ultimate Lasagna

Sauce

2 Carrots chopped into large chunks

1 medium onion chopped into large chunks

2 celery celery stalks chopped into large chunks

4 cloves garlic

1 lb. ground extra lean beef

1 lb. hot Italian sausage

1 can tomato paste

1 28 oz. can crushed tomatoes

2 bay leaves

1 tsp Italian seasoning

2 tsp dried basil

1 tspe dried oregano

Pinch crushed red pepper

3 couple of Tbsp balsamic vinegar

Puree veggies in a food processor, then saute with a little olive oil until brown.  Add the meat and brown, add paste and cook for a 4-5 minutes, add other ingredients and water about an inch above meat. Cook down until nice and thick, about 20 minutes.

Ricotta

7.5 cups whole milk

2.5 cups cream

4 Tbsp vinegar

¾ tsp salt

1 egg

Pinch grated nutmeg

Fresh basil

Bring milk, cream, vinegar, and salt to a simmer over medium heat and simmer 3 minutes.  Drain in sieve covered with 3 layers of cheese cloth for 15 minutes.  Make sure pieces of cheese cloth are large enough that you have material to gather.  Gather sides of cheese cloth and gently ring out excess liquid.  Let cool then stir in other ingredients.

Yes it's hanging on a Swiffer but no worries, it's covered in plastic wrap.

Pasta

6 cups flour

6 eggs plus 1 yolk

¼ cup plus 3 Tbsp olive oil

Water as needed

Pour the flower onto a surface such as your kitchen counter, and make a well in the middle.  Add eggs, oil, and water into the well and using a fork, work into flour without breaking the well.  Once the mixture is no longer runny, use your hands to knead the dough for 10 minutes, adding water if needed.  Wrap in plastic and let rest 30 minutes or store in fridge until ready to use.  Cut into chunks and roll out using rolling pin as think as you can get it, or to about 1/8".  Cut into wide strips - ready to use!  

Also Need

Grated Parmesan cheese

Fresh mozzarella

Spoon some sauce into the bottom of a baking dish.  Place down one layer pasta, using the pieces like a puzzle to create an even layer, with a little overlap between pieces.  Spread 1/2 the ricotta over the pasta, then sprinkle on some Parmesan cheese, then more sauce.  Repeat again with second layer.  For third layer, lay the pasta and ladle some sauce over it.  Top with Parmesan and slices of fresh mozzarella.  

Place in the oven on a sheet tray to catch any spillage.  Bake uncovered at 375 for 40-45 minutes.