Lasagna
2 Tbsp olive oil
1 head of garlic minced (we LOVE a lot of garlic, use less if you don't)
1 lb sausage (I use Trader Joes Hofbrau)
1/2 cup red wine
2 six ounce cans tomato paste
1 28 oz can tomatoes (I use the whole peeled plum tomatoes in a can, but you can use diced as well)
3 scoops Herbs de Provence (I use Trader Joe’s version with the spoon) otherwise 1 1/2tsp is the same
1 package of lasagna noodles (I use Trader Joes, no boiling)
2 eggs
2 1/2 cups fresh Ricotta cheese
1/2 cup fresh grated Parmesan
1 lb grated mozzarella
Preheat oven to 375
Sauce
Add 2 tbsp olive oil to stock pot
Add entire head of garlic minced, cook until just starting to brown
Brown sausage, if needed drain off excess fat. The sausage I use doesn't produce much so I don't need to drain it.
Add the red wine and stir.
Add can of large tomatoes (seeing that mine are the peeled plum I squeeze them into small pieces as I add the can)
Add both cans of tomato paste.
Stir until it's all combined.
Add basil, stir again to combine.
Turn on low and cover to cook, stirring regularly.
*I usually let me sauce cook for hours. Stirring every 15 minutes or so, but you can easily start making lasagna now as well. I just find the flavors develop the longer I let it cook.
To make the Lasagna
Beat eggs and add Ricotta and Parmesan cheese
First layer of your Lasagna is going to be sauce, then a layer of noodles, then Ricotta mixture, sprinkle some mozzarella, then sauce again and noodles. Repeat as many layers as possible. Top the entire Lasagna with any remaining sauce (you want to make sure you have enough to cover the full top especially if you're using the no boil noodles) and the remaining mozzarella.
If you're not ready to eat you can refrigerate this and bake later.
If you're ready to eat put in the oven and cook for 1 hour.
*****Make sure to let the Lasagna sit for 10-15 minutes before serving or you will have cheese soup.
