CHEESE MIXTURE:

2 lbs. Ricotta cheese
1 c. Parmesan cheese
1 c. shredded Mozzarella cheese
1 bunch Italian parsley, chopped fine
1/2 tsp. nutmeg
Salt and pepper to taste
1/4 to 1/2 c. heavy cream (just to loosen mixture)

Mix all ingredients in a bowl and set aside.

BOGLIENESE:

1 1/2 lbs. ground meat (beef, veal, or pork may be used or a mixture of any or all)
2 oz. garlic, chopped fine
1 med. size onion (yellow or white), chopped fine

Heat a saute pan until very hot. Add ground meat, onions and garlic. Saute until meat is browned and thoroughly cooked. Drain meat and set aside. It is not necessary to add oil to the pan because of the high fat content of ground meat. Add a small amount of tomato sauce to drained meat when complete.

Blanch in salted water and drain dry.

TOMATO SAUCE:

15-20 roma tomatoes (fresh, cut in half and seeds removed)
1 red bell pepper
1 green bell pepper (remove seed from peppers and dice)
2 ribs celery, diced
1 med. onion, diced
1 lg. carrot, diced
4 oz. garlic, chopped fine
1/2 c. red wine
2 c. chicken stock
2 bunches fresh basil, chopped fine
1 bunch fresh Italian parsley, chopped fine
Salt and pepper to taste
1 c. sugar

Saute all of the vegetables for the sauce except tomatoes. When the vegetables are half-way cooked (4-5 minutes) add tomatoes and cook the rest of the way until the tomatoes turn very soft and start to brown slightly, along with the other vegetables.

Deglaze the pan with red wine. Reduce the wine to half its original volume, then add the chicken stock. Cook for 1 hour on a low heat, stirring occasionally. Remove from heat.

Place sauce in a food processor and puree to desired consistency. (If a food processor is not available, the tomatoes can be smashed with the back of a spoon in the pot until broken down.) Add salt, pepper, basil and sugar. It is best to add the latter spices in small amounts and stir and taste according to personal taste.

Construction of lasagne: In most professional kitchens, it is preferred to use lasagne sheets which are flat and square. However, the dry curly noodles in the store bay be used also. Rub the bottom and sides of your lasagne pan with the soft butter so the pasta does not stick during cooking.

Cover the bottom of the pan with paste, then lay more pasta so it hangs over the edges of the pan a little less than half. Spread a layer of the cheese mixture evenly with a rubber spatula over the first layer of pasta, being sure to cover the corners as well. Then with a spoon layer the meat filling. Cover the meat filling with the blanched spinach. Cover the spinach with shredded or sliced Mozzarella. Remember to cover each ingredient completely with the following ingredients all the way to the edge.

Make a layer of pasta, this time only covering the inner ingredients like a floor. Repeat the process of ingredients. Cover the top with pasta. Fold over pasta. Wrap with plastic wrap, then with tin foil. Be sure the plastic is completely covered so not to burn. Place in oven at 350 degrees for 1/2 to 2 hours.