Preparation

• 在厚厚的锅中，加热2汤匙。橄榄油用中高温。加入香肠并将其呈褐色，将其用木勺将其分成小块，然后搅拌10到12分钟。用开槽的勺子去除香肠，放在一边。倒出大部分脂肪，但要留下一些味道。
• 在锅中，加入剩余的1/3杯橄榄油和大蒜，并用中火加热，直到大蒜开始变成浅棕色，约5分钟。立即取出并丢弃大蒜，将油留在锅中。将洋葱加入锅中并煮熟，经常搅拌，直到半透明5到6分钟。将香肠返回锅中。加入红酒并煮至至少减少一半，约10分钟。
• Add the crushed tomatoes and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and sugar. Reduce the heat to medium low and cook to blend and develop the flavors, about 30 min. Taste for seasoning. You should have about 16 cups of sauce.
• 同时，在一个大碗中，打败鸡蛋并加入帕尔玛干酪。跳入意大利乳清干酪。用盐和胡椒粉调味，然后在切碎的罗勒中折叠。
• 烤箱加热到400°F。三个f的烤宽面条our layers each, begin by lightly oiling three 9x9x2- or 8x8x2-inch metal or ceramic pans (disposable pans are also fine). Cover the bottom of each pan lightly with some of the sauce. Lay down a layer of pasta in each of the three pans. Spread enough of the ricotta cheese mixture on top of the pasta to cover, about 1/2 cup. Top the ricotta with enough sauce to cover it completely, about 1/2 cup. Cover with another layer of pasta and ladle more sauce over that, followed by enough mozzarella cheese to cover, enough ricotta cheese to cover, and some more sauce. Continue with two more layers in that order: pasta, sauce, mozzarella, ricotta, and sauce. Finish with a layer of pasta, some sauce, some mozzarella cheese, and a final light layer of sauce. You should be able to easily get four layers into each pan; if you have extra components, go ahead and add another layer to one or more of the lasagne. Don’t worry if the height of the lasagna exceeds the pan; it settles as it bakes. Save any remaining sauce to serve with the lasagna.

  

• Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until the edges are bubbling and a knife inserted into the center of each lasagna comes out very hot, 40 to 50 minutes.

提前提示

烤烤宽面条冻结得很好。静置15分钟，然后再食用，或在冷冻之前完全冷却在架子上，用箔纸覆盖。除霜在冰箱中冷冻的千层面过夜，然后在400°F烘烤约1小时。