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Lasagna
For the meat
1 1/2 red onions, chopped
1 clove fresh garlic, minced
1 tablespoon basil, dried
1 tablespoon oregano, dried
2 1/2 pounds ground beef
6 ounces tomato paste
For the red sauce
3/4 red onion, chopped
1 clove fresh garlic, chopped
3/4 tablespoon anise seed
1/2 tablespoon red chili
1/2 cup red wine
4 ounces V-8 juice
2/3 cup fresh basil, chopped
3/8 cup fresh oregano, chopped
1/4 cup red wine vinegar
8 ounces canned crushed tomatoes
2 tablespoons sugar
For the cheese filling
16 ounces ricotta cheese
4 ounces grated Parmesan cheese
1/2 clove fresh garlic, minced
1/4 tablespoon black pepper
Salt, to taste
2 egg yolks
2 tablespoons fresh basil, chopped
1 cup spinach, chopped
For the noodles
1 tablespoon salt
1 tablespoon olive oil
1 pound lasagna noodles
For the lasagna
16 ounces mozzarella cheese, sliced
Preheat oven to 375 degrees.
For the meat: Saute onions, garlic, basil and oregano until onions are translucent. Add beef, cook until done. Add tomato paste.
For the sauce: Saute red onion, garlic, anise and red chili. Add wine, V-8, basil, oregano, red wine vinegar, crushed tomatoes and sugar. Simmer 30 minutes.
For the filling: In a large bowl, combine ricotta and Parmesan cheeses, garlic, pepper, salt, egg yolks, basil and spinach. Mix well.
For the noodles: Add salt and olive oil to a large pot of water. Bring water to a boil; add lasagna noodles. Cook until tender, but still al dente, or slightly firm to the bite.
To assemble lasagna: Place a thin layer of sauce on the bottom of a 13- by 9-inch pan. Add a layer of noodles, slightly overlapping them. With a spatula, add a layer of cheese mixture, then a layer of meat mixture, followed with a layer of sauce. Place a layer of mozzarella cheese slices on top of the red sauce. Repeat the layering process until pan is full, finishing with a layer of red sauce topped with mozzarella cheese.
Cover and bake for 45 minutes. Remove cover and bake 10 more minutes, or until cheese is golden brown.
Makes 8 to 10 servings.
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