Lasagna

Very loosely based on Patsy's meatball lasagna. No meat balls in this one though.

1 1/2 lb. ground pork made with trimmings from spare ribs seasoned with pinch allspice, 1 T. salt, 1/2 tsp. garlic powder, 1 tsp. tarragon, 1 tsp. black pepper, 1/2 tsp. red pepper flakes.  Mix and  refrigerate overnight

OR use store bought Italian sausage.

1 package Barilla lasagna noodles boiled in salted water 8-10 minutes

1 1/2 lb. hamburger

1 1/3 C freshly grated Pecorino Romano cheese

3/4 C. fresh basil or 3-4 tablespoons dried or more to taste.

1 lb. fresh Mozzarella cheese

1 package shredded mozzarella cheese

1 C. fresh ricotta cheese

Brown sausage and beef, taste for seasoning. Add salt and pepper if needed.

line bottom of baking dish with non-stick foil, some sauce and a layer of noodles

layer 1/2 of the meat and 1/3 of the romano, basil and ricotta

ladle sauce and add another layer of noodles.  Add a layer of mozzarella, the rest of the meat, 1/3 of the romano, scatter pinches of the ricotta and basil leaves.

add another layer of noodles, mix rest of the ricotta with the rest of the sauce and spread over top

layer fresh mozzarella and top with shredded mozzarella.

Cover with foil and bake at 450 until bubbly, about 30 minutes. Uncover and continue baking until top is browned, about 5 minutes.