Classic Lasagne With Sheep'S Milk Gouda - cooking recipe

Ingredients

Tomato Sauce
3 garlic cloves, chopped
1/4 cup extra virgin olive oil
1/2 cup water
1 (28 ounce) can crushed tomatoes
8 ounces tomato paste
1/2 cup sugar
1 sprig basil, chopped
1 sprig fresh oregano, leaves chopped
1/2 tablespoon salt and pepper
Cheeses
3 ounces ricotta cheese
1 sprig parsley, chopped
1 sprig basil, chopped
2 tablespoons extra virgin olive oil
salt and pepper
4 ounces pecorino cheese, shredded
4 ounces gouda cheese, shredded
4 ounces mozzarella cheese, sliced

Preparation

Tomato Sauce:
In a saute pan, lightly saute garlic in olive oil. Add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour.
Cheeses:
Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.
Make a bechamel sauce mixing in pecorino and gouda; season.
Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with bechamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving.