lasagna dinner with a songbird

lasagna noodle theory 

100 g AP flour to 

1 egg

pinch of salt 

1 tsp oil 

I made lasagna for 5 so I used 500 g flour and 5 eggs, I made 2 small lasagnas and had dough leftover for pasta for dad and at least one more serving. if I had made large lasagna I think this would have been the correct ratio. 

sauce 

1446 g crushed tomatoes 

1 large onion diced

1 bell pepper diced - used red

5 cloves garlic minced 

1/2 cup red wine on hand - used cabernet sauvignon

3-4 stalks of oregano from the garden or dried

salt to taste towards the end 

tsp to taste sugar to kick the acid

*mushroom bouillon to taste if desired 

sautee the onions, peppers, and garlic.

add the wine and saute for a minute or two, then add the tomatoes and stir. 

let the sauce simmer for 15 or so minutes before adding in the sugar and salt to adjust the taste. 

ricotta mix 

3 cups ricotta 

1 egg

basil minced - used a handful 

1 tsp onion powder 

1 tsp kosher salt or to taste 

sauteed 

3-4 cloves garlic minced and sauteed 

1/2 onion minced and sauteed  

3-5 mushrooms diced and sauteed 

spinach sauteed - good handful, used the remaining in the pack 

mix the ricotta, egg, basil, onion powder, and salt.

sautee the vegetables and cool then add to the ricotta.