Classic Lasagne With Sheep's Milk Gouda

Ingredients

Tomato Sauce

• 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

Cheeses

• 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

Directions

1. 1

   Tomato Sauce:.

2. 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. 3

   Cheeses:.

4. 4

   Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.

5. 5

   Make a béchamel sauce mixing in pecorino and gouda; season.

6. 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.