2 Whole 28 oz can of crushed tomatoes

Half A White Onion (grated)

One Carrot (grated)

One Celery Stick (grated)

Ground Beef

Ground Pork

1 glass of wine (or 2, depending on the amount of ingredients in the sauce)

1 glass of water

Kosher Salt

Freshly Cracked Black Pepper

Store bought Lasagna sheets (but I recommend going to the refrigerated section and buying that instead of dried pasta)

Ball of Fresh Mozzarella Cheese

Block of Fresh Parmigiano Reggiano (look for the stamping on the rind, as it will tell you that it's really from Italy!); (freshly grated)

Block of Asiago Cheese (freshly grated

Block of Provolone Cheese (freshly grated)

Cup of Room Temperature Milk

AP Flour

Room Temperatured Salted butter

Bolognese Style Sauce:

1. In a saucepan, add a generous amount of extra virgin olive oil.
2. Add in the grated carrot, celery, and onion, and let it sweat out until it all becomes tender.
3. Add in the ground beef and ground pork and cook it all through until it's all brown.
4. To hydrate the meat, add in one to two cups of red wine, depending on the amount of ingredients in the pot. (If you don't want to use wine, a cup of beef stock or a cup of water works just fine, but wine is better in this case.)
5. Once the wine is halfway reduced and the alcohol is steamed out, add in one and a half cans of crushed tomatoes, but save the other half of one can for later.
6. Add in a small glass of water, to make sure that the sauce doesn't stick to the pot.
7. Season with kosher salt and freshly cracked black pepper to taste, stir around, and let it cook on low heat for about half an hour to two hours.

Tip #1: If you grated the cheese blocks, more specifically a parmigiano reggiano block beforehand, add the rind into the sauce it will add another extra layer of flavor, as you simmer it, of course with the lid on.

Tip #2: When cooking the sauce, you can let it simmer on low for a two hours. If you really want, you can absolutely let it simmer to four hours. And if you let it simmer for almost a whole day, then that means you love your family very much, but make sure to stir very often to keep it from burning on the bottom of the pot.

Sauce Mornay:

1. In a separate pot, a medium size one, on a medium low heat, add half a stick of butter and let it gently melt.
2. Add some AP flour, and stir the flour around with a spatula for 10 minutes and when the floury smell is gone and it smells like baked cookies or something like that, switch to a whisk and keep stirring.
3. After a while, add a cup of milk, and stir until it lumps up.
4. Repeat the process until it's hot and thickened.
5. Once it's hot and thickened, add in a handful of freshly grated Asiago and freshly grated Provolone cheese combined.
6. Stir it around until it becomes a sauce.
7. Season with salt and pepper to taste, and put to the side.

Tip #1: When making this sauce, it's best to keep stirring as much as possible because if you don't, it'll stick to the pot, and you'll have to restart from scratch, so keep stirring until your arm falls off!

Tip #2: If you managed to make the mornay sauce, take some plastic wrap and put it down right onto the sauce, inside the pot, to keep a skin from forming.

Assemble:

1. In a baking dish, add a layer of sauce, but not too much, so the lasagna sheets don't stick to the bottom of the pan.
2. Add in a layer of sauce, along with some dashes of the mornay sauce, freshly grated parmigiano reggiano, and mozzarella cheese
3. Repeat the same process until the top, where it's just half of the can of crushed tomatoes.
4. Cover the dish with foil, and put it in a 375°F oven for 35 minutes.
5. Once 35 minutes have passed, take the lasagna out of the oven, remove the foil, spread the mozzarella and parmigiano cheese mixture on top, and put it back in the oven for at least 10 to 15 minutes or until the top is golden brown and the cheese is melted.
6. Let it rest for about 20 minutes MAX before cutting into it and then serving.

Bon appetito, bitch!