Six Cheese Lasagna - extra-virgin olive oil

Method

• Method for Sauce:
• 1. Heat the olive oil in a saucepan over medium heat.
• 2. Saute the garlic and crushed red pepper until softened.
• 3. Add the tomatoes, the reserved juice, basil, oregano, bay leaf and salt.
• 4. Stir in tomato paste.
• 5. Bring to a boil, and lower the heat to medium-low.
• 6. Simmer for about 30 minutes, uncovered, stirring now and then.
• 7. Discard bay leaf.
• Method for Lasagna:
• 1. In a black cast iron pot, brown ground round with chopped onions over medium-high heat.
• 2. Cook meat until it is browned, drain excess fat.
• 3. Pre-heat oven to 250° F.
• 4. Cook lasagna noodles, four at a time, in large pot of boiling salted water until al dente.
• 5. Drain then cover with cold water, to keep from sticking, and set aside.
• 6. Mix Fontina cheese, Romano cheese, Asiago cheese, Provolone cheese and Romano cheese together.
• 7. Drain pasta and pat dry.
• 8. Spread 2 Tablespoons of olive oil on the bottom up the sides of a baking dish (about 9"x13").
• 9.Cover the olive oil with a layer of pasta - lengthwise across the pan.
• 10. Spread one third of ricotta cheese evenly over noodles.
• 11. Sprinkle about one half cup of the dry cheese mixture over sauce.
• 12. Pour a cup of the tomato sauce over pasta and spread it out.
• 13. Lay down another layer of pasta at right angles to the sheets of pasta in the first layer.
• 14. Cover this with ricotta, dry cheese mixture and sauce.
• 15. Add half of the browned meat and onion mixture, spread it out.
• 16. Add another layer of pasta, at right angles.
• 17. Cover this with ricotta, dry cheese mixture and sauce and the remaining meat mixture.
• 18. Top with another layer of pasta, remaining sauce and cheeses.
• 19. Cover the casserole with foil.
• 20. Bake for one hour or until heated through.
• 21. Remove the foil and bake until the top gets slightly crusty.
• 22. After taking it out of the oven, allow the lasagna to cool for 15 minutes before serving.
• 23. Slice into six pieces and serve.