Rich & Creamy Lasagna

Ingredients

Pasta:
2- 16oz boxes boil lasagna

For the sauce:
2 – 28oz cans crushed tomatoes
1 - 12oz can tomato paste
4 cloves garlic chopped
Extra virgin Olive oil
Salt
Black pepper
Red pepper flakes
12 fresh basil leaves
1/2 cup white wine
4 tablespoons sugar

For the filling:
48 oz Polly-O Ricotta cheese
2 large fresh mozzarella - shredded
1 egg
3/4 cup grated cheese

Directions

Preheat oven to 375 degrees

Sauce:
In a saucepan, cover the bottom with olive oil. Add 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper. Add the chopped garlic. Cook till garlic is golden. Shut the stove, add the crushed tomatoes, tomato paste, white wine and sugar. Mix together and cook over a medium heat. Taste and adjust, if needed add more sugar, or wine or salt and pepper. When adjusted, add the basil and let simmer 20 minutes.

Filling- In a large bowl, combine all the ingredients and mix well.

In boiling salted water add the lasagna and cook. Taste after 8 minutes and adjust time. don’t overcook. When done cooking, drain and put aside.

In a lasagna pan, ladle in the sauce and cover the bottom of the pan. Add the first layer of the lasagna covering the bottom of the pan. Scoop the filling over the lasagna and spread evenly. Add another layer of the lasagna and add the sauce over this layer. Add another layer of filling and the last layer of lasagna. Ladle over the rest of the tomato sauce. Sprinkle some grated cheese on top. Cover with aluminum foil and place in oven for 45 minutes. Remove the foil for the last 10 minutes.