MOM'S BEST LASAGNA

• 2 slices homemade-style bread
• 1/4 cup milk
• 2 pounds ground beef (I prefer ground chuck)
• 2 eggs
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons dried parsley
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 pounds Italian link sausage
• Olive oil
• 1 large onion, chopped
• 8 large cloves garlic, minced
• 1 large (2 pounds) cans whole tomatoes (preferably no-salt) crushed with juices
• 1 large (2 pounds) can tomato sauce (preferably no-salt)
• 1 large (15-ounce) can tomato puree
• 1-1/2 tablespoons dried oregano
• 1-1/2 tablespoons dried basil
• 4 tablespoons (1/4 cup) dried parsley

• 2-1/2 pounds ricotta cheese
• 1 10-ounce bag frozen spinach, thawed and thoroughly drained
• 2 extra-large eggs
• Salt and pepper to taste

• 1-1/2 pounds grated Mozzarella cheese
• 1/2 pound freshly grated Parmesan and/or Romano cheese

For the Lasagna Noodles: Cook accordng to package directions for al dente. Drain well and drape, as separately as possible, over the pot and colander until ready to use.

For the Sauce: Soak the bread slices in the milk. Squeeze out the excess juice and crumble into coarse pieces, reserving the excess milk. Mix the ground beef with the bread, milk, and next 7 ingredients. Combine very well with hands. Form into 1-1/2 inch balls. Heat a large fry pan over medium-high heat. Add enough olive oil to lightly coat the bottom. When hot, add meatballs and fry until browned on all sides. Remove from pan and place on plate. Cut sausage into approximately 2-inch lengths. Add to hot pan. Fry until browned on all sides. Remove to plate.

In a large sauté pan, stock pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for 1 more minute. Then add the crushed tomatoes, tomato sauce, tomato puree and remaining sauce seasonings. Simmer over low heat approximately 5 minutes. Remove enough of the sauce and place in the meat fry pan to deglaze; return to the sauce pot. Place the meatballs and sausage in the sauce and continue to cook, partially covered over low or medium-low heat for about 60 minutes. Remove meat from sauce and save for reheating later. Taste sauce and adjust seasonings. Allow to cool before assembly.

To make Ricotta Cheese mixture: If possible, place the ricotta cheese in a large strainer or sifter and allow the moisture to drain for approximately 45 minutes. I do this because I find most brands contain more moisture than years ago. Discard the liquids and place cheese in large bowl; add eggs, spinach, seasonings and stir until well-combined.

To assemble: Layer ingredients in a large lasagna pan (you might need two pans depending on size) in the following order: sauce, noodles, ricotta mixture, mozzarella and Parmesan/Romano. The last layers should be noodles and sauce.

Baking and Serving: Preheat oven to 350° F. Cover lasagna tightly with foil. Bake for 1 hour. Meanwhile, reheat the meat in the leftover sauce. To serve, cut the lasagna into serving-size squares. Place the meat in a serving bowl and the extra sauce in a gravy boat or bowl. Pass extra grated cheese.

Notes: If you have read my recipes and tips, you know that I suggest using freshly grated, good-quality, Parmesan Reggiano cheese. Admittedly, in meatballs or meatloaf and similar recipes, I sometimes use a good-quality processed variety. However, always...always serve freshly grated for garnish and, in my recipes, try the fresh where suggested. This entire recipe can easily be doubled (using extra pans) or halved. Unused portions can be frozen. Additionally, the uncooked, assembled lasagna can be frozen and baked for another occasion.

Variation: For vegetarians, simply omit the meats. It is every bit as good.