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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Lasagna with Ricotta
Lasagne with Ricotta
(Lasagne con La Ricotta)
 
 
Ingredients:

For the Sauce:
2-4 tablespoons extra virgin olive oil
1 medium onion, sliced
3 garlic cloves, sliced
1 and 1/2 lbs (600 grams) ground beef
1/2 lb (225 grams) mozzarella, sliced
1 lb (450 grams) pork shoulder
1 lb (450 grams) lasagne noodles
1 large can tomato puree
1 (6-ounce) can tomato paste
1/2 cup water
Salt and pepper
3 tablespoons sugar, optional
1 teaspoon baking soda, optional

For the Filling:
2 lbs (900 grams) ricotta cheese
1 tablespoon chopped parsley
1 cup Parmigiano cheese
Salt and pepper

Directions:
 
Heat the olive oil in a pot, add the pork shoulder, season it with salt and pepper, and brown the meat thoroughly on all sides.

Remove the meat to a platter, leaving the drippings in the pot.

Add the onion, garlic, and ground beef, season the mixture with salt and pepper, and cook until the beef is well browned.

Add the tomato puree, tomato paste, water, sugar, and baking soda.
 
Stir and simmer for 5 minutes.
 
Add the pork and continue simmering for an hour, or until the pork is fork-tender.

In the meanwhile, combine the ricotta with the cheese and the parsley, season the mixture to taste, and set it aside.

Boil the lasagna a few sheets at a time in lightly salted water until they are 'al dente', remove them with a strainer, and drain them; while they're cooking preheat your oven to 375 F (180 C).

Coat the bottom of a baking dish with a half cup of sauce, put down a layer of pasta and a layer of ricotta, and continue alternating the pasta with sauce and ricotta.
 
Cover the last layer of pasta with sauce and mozzarella slices.
 
Serve the pork as a second course. Serves 6-8.
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