How to Make Lasagne like a Real Italian

Lasagne has always held a special place in the hearts of Italian food lovers. It's a time consuming labor of love that requires time and patience to prepare. The end result, however, is always worth the effort. Lasagne is a great make ahead meal that frees you up the day of the party to make other things. Although you can add vegetables like red peppers and mushrooms to your layers, the classic recipe calls for nothing more than meat and cheese. Use fresh ingredients whenever possible, and never skimp on the cheese!

INGREDIENTS
2 pounds of fresh lasagna noodles. If you can, use fresh noodles, although there are noodles on the shelf now that do not require parboiling. If you opt for dry boxed noodles, use 2 large packages, parboiled in advance, drained, and lightly oiled to prevent them frrom sticking together.

CHEESE FILLING:
5 lbs. Fresh Ricotta, drained for an hour, and separated
2 cups grated Parmigiano cheese
3 cups shredded Mozzarella cheese - If you decide to use fresh mozzarella , drain the cheese for at least one hour the slice in chunks
3 egg whites
1/4 cup fresh chopped parsley
1 tsp. sea salt
1/4 tsp. Ground pepper

MEAT BALL FILLING:
2 lbs.Ground sirloin
1 jumbo or 2 medium fresh eggs
1/4 cup fine unseasoned bread crumbs
1/4 cup grated Parmigiano cheese
1/2 tsp. sea salt
4 smashed cloves of fresh garlic
Mix all ingredients in a bowl
Shape into small meatballs
Brown meatballs in olive oil
Add meatballs to 3 quarts of tomato sauce and simmer for one hour
Once the meatballs have cooled off, slice them in half.

PREPARE YOUR CHEESE FILLING:
Using your electric mixer or food processor at medium speed, blend egg whites with salt and pepper
Add 1 cup of freshly grated Parmigiano cheese, mixing well
Add in 1 cup of shredded Mozzarella and chopped parsley, continuing to blend
Fold the drained Ricotta 1 cup at a time, blending until the mixture begins to peak