DIANE’S PIEMONTESE LASAGNA

SERVES 8 - 10

1 LB. SWEET ITALIAN SAUSAGE (ABOUT 5 LINKS)

½ LB. GROUND BEEF

½ CUP FINELY CHOPPED YELLOW ONION

2 CLOVES CRUSHED GARLIC

EXTRA VIRGIN OLIVE OIL

2 TBS. SUGAR

1 TBS. SALT

1 ½ TSP. DRIED BASIL

OR

6 LEAVES FRESH BASIL

½ TSP. FENNEL SEED

1/4 TSP. BLACK PEPPER

1/4 CUP CHOPPED PARSLEY

4 CUPS CANNED TOMATO’S WITH LIQUID

2 - 6 OZ. CANS TOMATO PASTE

½ CUP RED WINE

½ CUP WATER

1 TBS. SALT

12 - 15 LASAGNA NOODLES

1 - 15 OZ. CONTAINER RICOTTA CHEESE

1 EGG

½ TSP. SALT

3/4 LB. MOZZARELLA THINLY SLICED

3/4 CUP FRESH GRATED PARMESAN

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REMOVE SAUSAGE FROM SKIN AND BREAK APART.  IN LARGE DUTCH OVEN SAUTE SAUSAGE, BEEF, ONION & GARLIC IN OLIVE OIL UNTIL PINK IS GONE FROM MEAT.

ADD SUGAR, 1 TBS. SALT, BASIL, FENNEL, PEPPER AND HALF OF PARSLEY.  STIR WELL.

ADD TOMATO’S (SQUEEZED BY HAND), THE CANNED TOMATO JUICE, TOMATO PASTE AND ½ CUP WINE.

BRING TO A BOIL, REDUCE HEAT AND SIMMER UNCOVERED FOR APPROX. 90 MINUTES

DEGLAZE AS NEEDED, ADDING ½ CUP WATER.

SAUCE WILL THICKEN.

IN LARGE POT BRING 3 QTS. WATER AND 1 TBS. SALT TO BOIL.  ADD PASTA 2 OR 3 AT A TIME.  BOIL UNCOVERED , STIRRING OCCASIONALLY PER PACKAGE DIRECTIONS OR UNTIL JUST TENDER.  DO NOT OVERCOOK.

DRAIN IN COLANDER SO THAT ALL MOISTURE IS REMOVED.  PAT DRY IS NEEDED.

PREHEAT OVEN TO 375 DEGREES.

IN MEDIUM BOWL COMBINE RICOTTA, EGG, REMAINING PARSLEY AND MIX WELL.

IN 13x9x2 BAKING DISH OR PAN SPOON IN 1& ½ CUPS SAUCE.

LAYER WITH 6 LASAGNA LENGTHWISE AND OVERLAPPING TO COVER THE BOTTOM COMPLETELY.

SPREAD WITH ½ OF THE RICOTTA MIXTURE.

TOP WITH 1/3 OF SLICED MOZZARELLA.  

SPOON 1 & ½ CUPS SAUCE OVER CHEESE AND SPRINKLE WITH 1/4 CUP PARMESAN.

REPEAT LAYERING, STARTING WITH 6 LASAGNA AND ENDING WITH THE REMAINING SAUCE.  

TOP WITH THE REST OF MOZZARELLA AND PARMESAN.

COVER WITH FOIL, TUCKING AROUND THE EDGE OF THE PAN TO SEAL.  

BAKE 25 MINUTES, REMOVE FOIL AND BAKE UNCOVERED 25 MINUTES LONGER OR UNTIL BUBBLY.

COOL 15 MINUTES BEFORE CUTTING INTO SQUARES AND SERVING.