Old School Lasagna with Bolognese Sauce - olive oil

Method

• I love lasagna.
• I sometimes make it my Sunday afternoon project and enjoy it for dinner on a weeknight when I don't have as much free time.
• It tastes just as delicious (if not better) when it sits in the refrigerator overnight before eating!
• I also love to make it this time of year because the local tomatoes are at the height of their season.
• So are basil, spinach and fresh thyme.
• Lasagna can be as simple or as complicated as your schedule allows.
• If you're feeling adventurous, you can make Mozzarella cheese at home or your own pasta dough from scratch.
• My grandmother layers meatballs in the lasagna.
• To die for!
• Preheat the oven to 350 degrees F.
• Tomato Sauce:
• In a medium pot, heat the olive oil and add the onions and garlic.
• Season with salt and pepper, to taste.
• When it turns light brown, add the thyme, bay leaf and tomatoes.
• Simmer for 20 minutes, then taste for seasoning.
• Add more salt and pepper, if desired.
• Remove and discard the thyme and bay leaves.
• Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
• Pasta: Bring the water to a boil over medium heat.
• Add the salt and the lasagna sheets.
• Cook for 4 minutes, drain and rinse under cold water.
• The pasta should still be very firm to the touch.
• Separate the sheets carefully so they don't stick together.
• Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
• Assemble the lasagna:
• Spoon a thin layer of the sauce in the bottom of the baking pan.
• Arrange a layer of pasta sheets over the sauce.
• Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce.
• Repeat the layering process 2 more times.
• It is important there be remaining cheese and sauce for the top.
• Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer.
• When you finish, there should be 4 layers of pasta and 5 layers of filling.
• Cover the dish tightly with aluminum foil and put it in the center of the oven.
• Bake for 45 minutes.
• Raise the temperature of the oven to 450 degrees F and remove the aluminum foil.
• Bake until the top browns slightly, about 10 to 15 minutes.
• Remove the pan from the oven and let it cool for 15 minutes or so before serving.
• Make the Bolognese while the lasagna is baking:
• In a large wide pot over medium-high heat, add the olive oil.
• Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces.
• Season with salt and pepper, to taste.
• Remove the beef from the pot and set aside.
• Set the pot back over the heat and add a little more olive oil.
• Add carrots, onion and celery.
• Cook until browned, about 5 minutes.
• Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce.
• Cover slightly and simmer for 20 minutes.
• When done, finish with milk, taste, season and serve, spooned over the lasagna.