Six Cheese Lasagna

• Sauce:
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon chopped garlic
• 1/2 teaspoon crushed red pepper
• 1 28-ounce cans Italian plum tomatoes, crushed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 Tablespoons tomato paste
• 1 bay leaf
• 1/4 teaspoon salt
• Lasagna:
• 1/2 pound ground round
• 1 cup chopped yellow onion
• 8 ounces lasagna noodles
• 2 Tablespoons extra-virgin olive oil
• 1/2 cup Fontina cheese, shredded
• 1/2 cup Romano cheese, finely grated
• 1/2 cup Asiago cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup Provolone cheese, shredded
• 8 ounces ricotta cheese

1. Method for Sauce:
2. 1.teat the olive oil in a saucepan over medium heat.
3. 2.taute the garlic and crushed red pepper until softened.
4. 3.tdd the tomatoes, the reserved juice, basil, oregano, bay leaf and salt.
5. 4.ttir in tomato paste.
6. 5.tring to a boil, and lower the heat to medium-low.
7. 6.timmer for about 30 minutes, uncovered, stirring now and then.
8. 7.tiscard bay leaf.
9. Method for Lasagna:
10. 1.tn a black cast iron pot, brown ground round with chopped onions over medium-high heat.
11. 2.took meat until it is browned, drain excess fat.
12. 3.tre-heat oven to 250u0b0 F.
13. 4.took lasagna noodles, four at a time, in large pot of boiling salted water until al dente.
14. 5.train then cover with cold water, to keep from sticking, and set aside.
15. 6.tix Fontina cheese, Romano cheese, Asiago cheese, Provolone cheese and Romano cheese together.
16. 7.train pasta and pat dry.
17. 8.tpread 2 Tablespoons of olive oil on the bottom up the sides of a baking dish (about 9"x13").
18. 9.Cover the olive oil with a layer of pasta - lengthwise across the pan.
19. 10.tpread one third of ricotta cheese evenly over noodles.
20. 11.tprinkle about one half cup of the dry cheese mixture over sauce.
21. 12.tour a cup of the tomato sauce over pasta and spread it out.
22. 13.tLay down another layer of pasta at right angles to the sheets of pasta in the first layer.
23. 14.tover this with ricotta, dry cheese mixture and sauce.
24. 15.tdd half of the browned meat and onion mixture, spread it out.
25. 16.tdd another layer of pasta, at right angles.
26. 17.tover this with ricotta, dry cheese mixture and sauce and the remaining meat mixture.
27. 18.top with another layer of pasta, remaining sauce and cheeses.
28. 19.tover the casserole with foil.
29. 20.take for one hour or until heated through.
30. 21.temove the foil and bake until the top gets slightly crusty.
31. 22.tfter taking it out of the oven, allow the lasagna to cool for 15 minutes before serving.
32. 23.tlice into six pieces and serve.

extravirgin olive oil, garlic, crushed red pepper, italian plum tomatoes, dried basil, dried oregano, tomato paste, bay leaf, ubc, lasagna, ground round, yellow onion, lasagna noodles, extravirgin olive oil, fontina cheese, romano cheese, asiago cheese, mozzarella cheese, provolone cheese, ricotta cheese

Taken from www.epicurious.com/recipes/member/views/six-cheese-lasagna-1200438 (may not work)