This is a dish I make only once a year. We invite friends to dinner. If there are any leftovers, I freeze them in single serving size bags and put those into a large freezer bag. This is labor intensive, and an all day affair for me. I like that the crosswise sections make me think of the Italian flag.
- 4 onions (chopped)
- 4 garlic cloves (mashed)
- 2 tablespoons olive oil
- 3 lbs sausage
- 2 teaspoons fennel seeds (ground)
- 2 tablespoons dried basil
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon dried oregano
- 1 tablespoon Italian parsley
- 3 quarts tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 10 ounces fresh spinach
- 16 ounces ricotta cheese
- 4 eggs
- 1 cup parmesan cheese
- 1 lb mozzarella cheese (cut into large pieces)
- 3 ounces romano cheese or 3 ounces parmesan cheese or 3 ounces asiago cheese, etc
- Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.
- Put sausage in pot with ground fennel and brown.
- Add basil, oregano, and parsley.
- Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.
- Let simmer gently about 2-3 hours.
- Boil lasagna noodles according to package directions, and hang to dry.
- Beat together eggs, ricotta and parmesan cheese, set aside.
- Build lasanga:.
- Barely cover bottom of large, deep lasagna pan with sauce.
- Place a layer of noodles lengthwise over sauce.
- Place all of spinach over noodles.
- Cover this with a layer of noodles shortwise.
- Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.
- Put one half of remaining sauce over noodles and cover with shortwise noodles.
- place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.
- Pour remaining sauce over top.
- Bake at 350 degrees for about 40 minutes, or until bubbly.
- Grate hard cheese over top as soon as you pull it from the oven.
- Serve with Italian bread and a salad.