• (To skin a tomato cut an X on the top and bottom of the tomato, drop in boiling water until the skin starts to come off, rinse in cold water and pull off skin, chop tomatoes)
In a large cast iron skillet sauté tomato paste in oil, add the chopped tomatoes. Cook on low for 2 hours. Periodically mash the tomatoes with a potato masher. After an hour of cooking when the water from the tomatoes has evaporated, mash the pulp again add ½ cup of red wine. Later add the can of tomato sauce and flavored olive oil and warm a little on low then cool.
In a food processor, several pulses don’t over work:
1 ¼ cups of flour
Pinch of salt
Tad bit of olive oil
Knead the dough. Cut into six quarters, run through a pasta machine on setting 3 then setting 6. This will yield 6 pasta pieces. Boil in water 1 minutes. Remove and set aside.
Slice the eggplant ¼ inch – 6 pieces. In a baking sheet paint olive oil on both sides and cook in a 350ᵒ oven for 10 minutes.
Flavored Olive Oil
In a small sauce pan add:
2 TBSP EVOO
1 garlic clove sliced into coins
1 handful of fresh basil leaves
Sauté for ten minutes on low or until you can smell the fragrance of everything coming together.
Italian Sausage Meat
½ green pepper diced
½ red pepper diced.
½ onion chopped
1 lb. Fresh Mild Italian Pork Sausage (from sausage casings is good too)
1 TPSP olive oil
In a large cast iron Dutch oven sauté the peppers and onion then add the meat and slightly brown. Not too much as the oven later will finish them.
4 or 5 leaves of fresh basil chopped
1 – 15 oz. container of ricotta
1 cup parmesan cheese
In a large bowl mix all ingredients.
In a 2 ½ quart Corning Ware casserole dish layer as follows:
1st Layer – sauce, then pasta
2nd Layer – sauce, ricotta cheeses mix, pasta
3rd Layer – sauce, eggplant, pasta
4th Layer – sauce, meat mix, no-pasta on top
5th Layer – parmesan cheese, mozzarella cheese
In a 350ᵒ oven bake Lasagna, let rest for 10 minutes and serve.