Classic Lasagne With Sheep'S Milk Gouda

• 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

1. Tomato Sauce:
2. In a saute pan, lightly saute garlic in olive oil. Add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour.
3. Cheeses:
4. Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate.
5. Make a bechamel sauce mixing in pecorino and gouda; season.
6. Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with bechamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving.

tomato sauce, garlic, extra virgin olive oil, water, tomatoes, tomato, sugar, basil, fresh oregano, salt, cheeses, ricotta cheese, parsley, basil, extra virgin olive oil, salt, pecorino cheese, gouda cheese, mozzarella cheese

Taken from www.food.com/recipe/classic-lasagne-with-sheeps-milk-gouda-303585 (may not work)