Mimi's Lasagna

Chef Emstar's Note:

This is not a traditional Italian lasagna, but its exactly how we like it in our family. This is my niece's absolute favorite meal and she's 8yo so I would call it kid friendly and beloved by adults too.

• Total Time: 4 hrs
• Prep Time: 3 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 12

For Sauce

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 6 -10 garlic cloves, minced
• 2 (28 ounce) cans crushed tomatoes
• 28 ounces diced tomatoes
• 14 ounces tomato sauce
• 1 cup dry red wine
• 1/2 cup fresh basil, chopped
• 1 teaspoon fennel seed
• 2 tablespoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• salt and pepper

For the Cheese Layers

• 1 lb Italian sausage, chicken or 1 lb pork
• 1 head roasted garlic (optional)
• 2 lbs fresh spinach, steamed and chopped or
• 10 ounces frozen spinach, thawed and drained
• 32 ounces ricotta cheese
• 1/2 cup parmesan cheese, fresh grated
• 2 eggs
• 16 ounces frigo part-skim mozzarella cheese, shredded
• 2 balls fresh mozzarella cheese, sliced
• 1 bunch fresh basil leaf
• 1 lb fresh lasagna noodle, or
• 1 lb dried lasagna noodle, boiled for 7mins

Directions:

1. To make sauce:.
2. Heat the olive oil in a large saucepan. Saute the onion and garlic for about 5 minutes Over medium to medium-hi heat.
3. Add the herbs and toast until very fragrant for about 1 or 2 minutes Deglaze with the wine.
4. When the alcohol cooks off add the tomatoes.
5. Cook over low heat for 1-2hrs until the flavors are very well blended. Add salt to taste. If the sauce is too acidic add a little bit of sugar or balsamic vinegar or 1/4-1/2 teaspoons baking soda.
6. To assemble cheese layers:.
7. Remove casings from the sausage and crumble. Brown over medium high heat.
8. Put ½ of the ricotta and ¼ c of parmesan and one egg in each of two bowls. In one bowl add the spinach in the other add the roasted garlic and sausage.
9. Layer in a 9x13 greased pan as follows:.
10. Noodles to cover the bottom, spread the ricotta sausage mix over the noodles. Cover with tomato sauce and sprinkle with grated mozzarella. Cover with noodles and spread with the ricotta spinach mix over the noodles. Cover with tomato sauce and sprinkle with grated mozzarella. Cover with noodles again and spread sauce over the noodles. Sprinkle with any remaining shredded mozzarella and lay out flat basil leaves to loosely cover the top. Lay out the slices of fresh mozzarella over each basil leaf.
11. Cover with foil and bake at 375 degrees for 45mins. Remove the foil and bake for 10-15 more mins until golden brown on top.