Classic Lasagne With Sheep's Milk Gouda

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 tomato sauce:.
• 2 in a sauté pan, lightly sauté garlic in olive oil. add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. cook on medium to low heat for 1 hour.
• 3 cheeses:.
• 4 mix ricotta cheese with parsley, basil and olive oil. season with salt and pepper. refrigerate.
• 5 make a béchamel sauce mixing in pecorino and gouda; season.
• 6 cook pasta, chill sheets of pasta then lay on sheet pan. in a casserole dish or lasagna pan, build layers with béchamel sauce, tomato sauce, pasta, ricotta and mozzarella. repeat until done layering. bake until hot and slightly crispy; let rest before serving.