My Favorite Lasagna
"A delicious recipe for lasagna with meat sauce and three cheeses...."
INGREDIENTS
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You'll need a deep dish 9"x13" casserole
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1 box of lasagna noodles (1 pound)
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Kosher salt
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1/3 cup plus 2 tablespoon good quality extra virgin olive oil, divided
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2 large garlic cloves, finely chopped (1 tablespoon)
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1/4 teaspoon crushed red pepper flakes
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2 28-ounce cans Italian whole plum tomatoes* (I use San Marzano or Organic)
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2 teaspoons dried basil
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1/2 cup dry red wine (I like Cabernet Sauvignon or Pinot Noir)
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1 pound lean ground beef
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1 pound Italian sausages, casings removed (1/2 hot, 1/2 sweet)
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Freshly ground black pepper
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3 carrots, finely chopped (3/4 cup)
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8 ounces white mushrooms, stemmed and finely chopped
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1 16-ounce container of ricotta cheese (I prefer whole milk but part skim is fine too)
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1 pound of mozzarella cheese, shredded
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1 cup finely grated parmigiana cheese (I use Parmigiana Reggiano)
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Optional Garnish:
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1/4 cup fresh basil leaves, slivered
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*Note: if you don't have an immersion blender you'll need to puree the tomatoes or break them up by hand before adding them to the sauce.
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