Mangia LASAGNA

I can say I have been craving authentic ITALIAN food all week and my fix has yet to die down. So for a gloomy Sunday I decided to make lasagna...a classic comfort food. But instead of doing it my mamma's style (which is far from being Italian), I tried a recipe that is much closer to the real thing.

LASAGNA

For the sauce

2 medium yellow onions, chopped
3 garlic cloves, chopped
1 28oz can of plum tomatoes
2 tbs tomato paste
fresh basil, chopped
1 tsp hot pepper flakes
salt and pepper, to taste
2 tbs olive oil


1 lb ground beef
1lb ground veal
1 cup fresh mozzarella, ripped into chunks
2 cups of Ricotta
2 cups of shredded CHEESE ( Gruyere, Parmesan, Cheddar, Provolone)
1 package of dried lasagna


Heat olive oil in a pot and add the onions until they are clarified about 5 minutes. Add the garlic and cook for another 2 min. Add the tomatoes, tomato paste, basil, hot pepper flakes, salt and pepper and 1 cup of water. *To break the tomatoes, take a potato masher and mash the tomatoes until they are completely broken up. Let simmer uncovered for approx. 30 minutes.

Heat oven at 400º. Brown meat. In the mean time boil 4 quarts of salted water. Cook the pasta for 5 minutes. In a deep dish (9x13) place a thin layer of sauce. Layer the pasta, tomato sauce, meat, ricotta and mozzarella. Repeat 3 times. Cover the last layer with the pasta, sauce and shredded cheese. Cook in the oven for 30 minutes.

Bon appétit!