Lasagna

Pasta

300 g ap flour
200 g semolina durum
5 whole eggs

Roll to #4 on the machine for four layer of pasta in the lasagna.

Sauce

1 shallot
3 cloves garlic
1 large onion
1 stick celery
3 medium carrots
2 cans petite diced tomatoes
2 cans tomato sauce
5 oz red wine (Cab or Merlot preferred)
1/4 cup ketchup
1 tbls Worcehestershire
1/2 tsp Tabasco
1-2 tsp salt
1/2 tsp black pepper
1 tsp fresh sage
1 tsp fresh oregano
2 tsp fresh basil
1 tsp fresh tarragon
1/4 tsp fresh rosemary
1/2 tsp fresh thyme ( 3 sprigs)
1 bay leaf
2 lbs ground beef

Sauce should not be too thick and not too chunky.

1 container ricotta
1 tsp salt
1 tsp pepper
1 package spinach
1 tsp fresh basil
Hint nutmeg
Hint lemon zest
1/2 cup mozarella
1/4 cup parmesan
2 eggs

Layer sauce, noodle, ricotta, mozzarella, sauce, noodle, etc., ending with sauce and topping with cheese.

Bake at 350, uncovered, for about 1 hour in the middle of the oven.

Tips
Using an oiled Pyrex dish makes it easier to remove and clean.
Make sure that you put aluminum foil under the dish as it gets baked.