Mamma Mia! Fresh Italian Lasagne!

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 1 tablespoon olive oil
• 1 medium chopped onion
• 8 ounces thinly sliced fresh mushrooms
• 2/3 cup minced fresh basil leaf
• 2 -3 tablespoons minced fresh garlic
• 3 tablespoons minced fresh italian parsley
• 2 tablespoons minced fresh oregano leaves
• 1 teaspoon minced fresh rosemary leaf
• 3 1/4 cups blanched diced fresh roma tomatoes (cored and skins removed, or one 28 oz can diced tomatoes)
• 3 1/4 cups blanched pureed fresh roma tomatoes (cored and skins removed, or one 28 oz can tomato sauce)
• 1/4 cup olive oil
• 2 -3 teaspoons ground fennel (may be ground in clean coffee grinder)
• 1/4 cup chianti wine or 1/4 cup dry red wine
• 2 teaspoons fine sea salt (to fresh tomato sauce only)
• 1/4 teaspoon freshly grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup freshly grated parmesan cheese
• sugar or light corn syrup, to balance acidity
• 1 cup semolina flour
• 1/2 cup all-purpose flour
• 3/8 teaspoon fine sea salt
• 3 beaten eggs
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 1 -2 fresh garlic clove, pressed
• 3 cups whole milk ricotta cheese (precious brand)
• 1 large egg
• 2/3 cup freshly grated parmesan cheese
• 1/4 cup cream
• 1/4 teaspoon freshly grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground pepper
• 1 small clove fresh mashed garlic
• 1 cup finely chopped fresh baby spinach
• 2 tablespoons minced fresh basil leaves (stems removed)
• 16 ounces shredded fresh mozzarella cheese (or 16 oz sargento shredded italian cheese blend)
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon freshly grated parmesan cheese
• 2 teaspoons seasoned italian breadcrumbs (optional)
• 1 teaspoon finely minced fresh italian parsley

Recipe

• 1 prep vegetables and herbs needed for the saute for fresh italian sauce (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); saute in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
• 2 bring 4 quarts unsalted water to boiling; carefully lower roma tomatoes needed for recipe on a large spoon into boiling water; blanch until skins start to crack; remove tomatoes and place into a colander; rinse tomatoes under running cold water to remove skins; puree enough tomatoes to yield 3 1/4 cups; dice remaining tomatoes to yield 3 1/4 cups; add both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; stir in enough sugar or light corn syrup into sauce to balance acidity; raise heat to high, stirring constantly until mixture begins to boil; reduce heat to medium-low, then simmer the sauce uncovered for 1 hour or slightly longer, stirring occasionally; remove the sauce from heat; stir in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); season to taste with fine sea salt if necessary.
• 3 if preparing fresh lasagne pasta: while sauce is simmering: beat 3 eggs with 1 tablespoon olive oil gently in a medium bowl using a fork; into the large bowl of food processor measure 1 cup semolina flour, 1/2 cup all-purpose flour and 3/8 teaspoon fine sea salt; process in food processor at least 30 seconds; with processor still running, very slowly pour beaten eggs into feeder tube until all of the beaten eggs have been added; continue to process until dough becomes very thick and consistently blended (or when it forms a ball); remove ball of dough from processor; wrap dough tightly with plastic wrap; let dough to rest at room temperature for 30 minutes. place dough on a smooth clean surface dusted with semolina flour; roll out dough to 1/4 inch thick, sprinkle with semolina flour and repeat process until dough has a smooth, soft texture and with a balanced moisture level (not overly moist or dry); roll dough using a pasta machine (recommended), or a rolling pin to a 1/8 inch thickness, dusting very lightly with semolina flour if necessary, to prevent sticking; cut noodle dough into 2-3 inch width strips, with a 12" length; pasta does not need to be boiled first.
• 4 if using packaged lasagne pasta: measure exactly 4 quarts of water (16 cups) into a large pot of water; bring water to a full rolling boil; add 4 teasppoons kosher salt, then quickly but carefully add 9-12 pasta strips; cook pasta until just tender (al dente), about 7 to 8 minutes; drain lasagne noodles immediately in a large colander; remove pasta individually using tongs and hang pasta in (and over), the edges of the large pot and the colander to straighten, so that none of the noodles are touching; allow to cool slightly.
• 5 prepare the pasta baste by mixing 2 tablespoons olive oil with 1-2 cloves freshly pressed garlic (using a garlic press or mincing finely); baste lasagne noodles evenly on both sides in a 13 x 9 baking dish; remove noodles and place aside.
• 6 whip the following ingredients of the fresh spinach and cheese filling in a large bowl, using an electric mixer: 3 cups whole milk ricotta cheese (precious brand), 1 large egg, 2/3 cup freshly grated parmesan cheese, 1/4 cup cream, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground pepper, and 1 small clove fresh mashed garlic (use a garlic press); fold in 1 cup finely chopped fresh spinach leaves and 2 tablespoons minced fresh basil leaves (stems removed), until mixture is thoroughly blended.
• 7 ladle a thin layer of the fresh italian sauce into the bottom of a deep-dish lasagne pan (or minimize recipe into a 13 x 9 baking dish; sprinkle 1 tablespoon of the freshly grated parmesan cheese over the sauce; arrange a row of fresh lasagne pasta lengthwise over the cheese-sprinkled sauce (depending on pasta size, you may trim pasta with kitchen scissors to fit into baking dish if necessary); spread 1/2 (half) of the fresh spinach and cheese filling over the pasta, leaving a 3/4 inch space around edges; sprinkle 1/3 of the mozzarella cheese over the filling; ladle 1/3 of the sauce over the mozzarella, followed with 1 tablespoon freshly grated parmesan cheese.
• 8 repeat layers in this order: (1) pasta (2) the remaining filling (3) mozzarella cheese (4) sauce (5) parmesan (6) remaining pasta (7) remaining sauce (8) remaining mozzarella; cover with aluminum foil or casserole lid.
• 9 bake covered in preheated 350 f degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; remove the cover from dish carefully; then sprinkle the garnish (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned italian breadcrumbs and 1 teaspoon finely minced fresh italian parsley); leave lasagne uncovered; continue to bake lasagne for 15 additional minutes; remove from oven and allow to cool and set for 10 minutes; slice (using a serrated knife) and serve.
• 10 serve and say, "mamma mia!"!