Rossi Family Lasagne - cooking recipe

Ingredients

4 Tbsp. olive oil
2 to 3 Tbsp. garlic, minced
1 medium onion, chopped
1/4 c. red cooking wine
2 Tbsp. Italian spices
2 to 3 bay leaves
2 tsp. chicken bouillon or 2 cubes chicken bouillon
2 pkg. lasagne noodles
1 Tbsp. basil
1 tsp. olive oil
1 lb. lean ground chuck
1 lb. Italian sausage
1 small pkg. pepperoni, sliced (optional)
1 medium can tomato paste
2 large cans tomatoes, diced
10 to 12 eggs
1 to 2 c. Mozzarella cheese, grated
1 c. Ricotta cheese
1 c. cottage cheese
1 c. Parmesan cheese
1 small pkg. frozen spinach, thawed and drained

Preparation

In a large skillet or deep, large pot; saute garlic and onion in olive oil until caramelized, starting with onion first and adding garlic when onion softens and looks transparent, so garlic doesn't burn.
Add large can or 2 of tomatoes, paste, Italian spices and bay leaf, cooking on low heat until thickened, usually an hour or more.
In separate pan, brown Italian sausage with ground beef.
Drain and add to marinara sauce, along with pepperoni, if desired.
Meanwhile, cook noodles, adding bouillon, basil and olive oil to salted water; cooking until al dente, draining, but not rinsing and set aside on wax paper until needed. In large mixing bowl, mix all cheese together with 10 to 12 eggs along with drained spinach and gently mixing until well combined. Remove marinara, meat sauce from heat.
Lightly grease a deep, oblong pan with olive oil.
Begin layering sauce, noodles, then egg and cheese mixtures in pan, starting with marinara sauce, then noodles, egg mixture, repeating until all is used.
Top with grated Mozzarella and bake at 350\u00b0 for at least 45 minutes (no more than 1 hour) to thoroughly heat and top begins to brown lightly.
Freezes well.
Makes 2 to 3 pans.