Preparation time : 1 hour 15 minutes
Total cooking time : 4 hours 45 minutes
Serves : 6
For the sauce we need :
¼ cup extra-virgin olive oil
¼ pound pancetta, diced
2 large Spanish onions, diced
4 large cloves garlic, smashed and
4 28-once cans whole San Marzano
For the lasagna we need :
1½ 1-pound boxes lasagna noodles
¼ cup extra-virgin olive oil
1 pound bulk Italian sausage
1 cloves garlic, smashed
2 pinches red pepper flakes
1 12-ounce package cremini mushrooms,
stemmed and sliced
1 zucchini, halved lengthwise and cut
¼ inch thick diagonally
2 cups ricotta cheese
2 cups grated parmigiano-reggiano
2 large eggs
6 to 7 fresh basil leaves, thinly sliced
1 pound grated mozzarella cheese
( about 4 cups).
1- Make the sauce; Coat a large sauce-pot
with the olive oil and add the pancetta.
Put the pot over medium-high heat and cook
the pancetta 4 to 5 minutes. Addd the onions,
season generously with salt and stir to coat with
the olive oil. Cook 6 to 7 minutes, the
onions should become very soft and aromatic
but have no color. Add the garlic and cook for
another 2 to 3 minutes, stirring frequently .
2- Pass the tomatoes through a food mill; be
sure to scrape the pulp off the bottom of the food
mill. Add the tomatoes to the pot; fill one of the
empty tomato cans with water and add to the pot
(2 to 3 cups). Season generously with salt and taste;
tomatoes take a lot of salt. Simmer 2 to 3 hours over
medium-low heat, stirring occasionally and tasting
frequently. Season in baby steps, tasting every step
of the way.
3- Make the lasagna: Bring a large pot of salted
water to boil. Working in batches, cook the lasagna
noodles until pliable but not limp, 6 to 7 minutes.
Remove with tongs and transfer to a bowl of ice
water to cool; remove and lay flat on a sheet tray.
4- Coat a large saute pan with 2 tablespoon olive
oil and put over medium-high heat, Add the sausage
and cook, stirring until brown and crumbly. Remove
from the pan and drain on paper towels.
5- Ditch the fat from the pan and add 1 tablespoons
olive oil along with 2 garlic cloves and a pinch of red
pepper flakes. Put the pan over medium-high heat.
When the garlic is golden, remove it and discard.Add
the mushrooms and season with ½ teaspoon salt;cook
until soft, 4 to 5 minutes.Remove from the pan and
reserve. Repeat this process with the remaining
1 tablespoon olive oil,2 garlic cloves and pinch of red
pepper flakes, and the zucchini.
6- In a bowl, mix the ricotta, half of the parmigiano,
the eggs, basil and 1 teaspoon salt.
7- Preheat the oven to 350°, In the bottom of a deep
9-by-13-inch baking dish, evenly spread a couple ladlefuls
of sauce. Cover with a layer of the lasagna noodles. Spread
one-third of the ricotta mixture over the pasta. Top with a
layer of pasta in the opposite direction of the first layer
(this will give the lasagna a little more stability). Spread a
light layer of sauce on the pasta and sprinkle with one-third
of the sausage.top with one-third of the mushrooms and
zucchini. top with a layer of mozzarella and some of the
remaining parmigiano. Repeat these layers until all the ingredients
have been used. Be sure to finish with a layer of pasta covered with
sauce, mozzarella and parmigiano. Cover with aluminium foil.
8- Place the lasagna on a sheet and bake in the oven
until hot and bubbly, about 1 hour, 15 minutes, removing the foil
for the last 15 minutes of cooking. Let cool 20 minutes before slicing.