The BEST Lasagna!

Bahan-bahan (12 porsi)

• 1 ½ pounds ground Italian sausage (or you can do half sausage + half ground beef)
• 1 medium white or yellow onion, peeled and diced
• 6 large garlic cloves, peeled and minced
• 3 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry red wine (or beef stock)
• 3 (15-ounce) cans whole tomatoes*, drained
• 1/2 cup diced roasted red peppers
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-cracked black pepper
• 2 (15-ounce) containers ricotta cheese (part-skim or whole milk)
• 1 cup freshly-grated Parmesan cheese
• 1 cup tightly-packed fresh basil leaves, roughly chopped
• 1 egg
• 4 cups (1 pound) shredded mozzarella
• 15 no-boil lasagna noodles (or however many needed to make three layers in your pan*)
• optional toppings: extra basil, Parmesan cheese and/or crushed red pepper flakes