Lasagne with Ricotta Cheese (Apulia)

Pasta

Ingredients

Lasagne noodles - 1 1/4 pounds

Salt

Ricotta cheese - 1 cup

Olive oil

Grated pecorino cheese - 2/3 cup

Grated pecorino cheese - 2/3 cup

Sauce:

Olive oil - 1/4 cup

Garlic, crushed - 1 clove

Pork sausage meat, crumbled - 1 cup

Ground loin of pork - 1/2 cup

Red wine - 1/2 cup

Tomato sauce - 2 1/2 tbsps

Salt and pepper

Basil, finely chopped - 3-4 sprigs

Sauce: Heat the oil, add the garlic clove, and when it turns brown discard it; then add the sausage meat. When the fat from the sausage meat begins to run, add the pork and saute gently until browned. Add the wine and continue cooking until this is reduced. Dilute the tomato paste with 1/2 cup warm water and add to the pan ; season to taste with salt and pepper. Cover the pan and cook the sauce over a low heat until thick. A few minutes before the sauce is ready, stir in the basil.

In the meantime, bring a large pan of salted water to a boil. Add the lasagne, a few pieces at a time, and cook until tender. Drain the lasagne and spread them on a damp cloth.

Beat the ricotta with 2 or 3 tbsps of hot water until creamy and smooth. Brush a deep fireproof baking dish lightly with oil. Put a layer of lasagne at the bottom, spread it with a layer of ricotta, sprinkle with some of both grated cheeses, and spread with a few tbsps of the meat sauce. Continue in this manner until all ingredients are used up, finishing with a layer of lasagne lightly spread with meat sauce. Bake in a slow oven (325F) for about 40 minutes.

Serves 4-6