Renee's Lasagna

1) Heat ½ cup oil in a large saucepan over medium high heat. Add onion and garlic and saute for 3 minutes. Stir in veal and beef and saute for 5 minutes or until well browned. Remove the veal and beef mixture with a slotted spoon and set aside. Add the sausage to the saucepan and saute until browned. Return veal and beef to saucepan.

2) Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.

3) Stir in tomatoes, tomato paste, and water. Add salt and pepper. Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor. If needed, add more water, a quarter of a cup at a time. If the sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat. (If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift off the fat).

4) Put ricotta into a cheese cloth lined colander and allow to drain in the refrigerator for about 2 hours. Combine with egg yolks; blend well. This will keep the lasagna from being watery.

5) Cook noodles or use the no-boil lasagna noodles (follow directions on box)

6) Preheat over to 350 degrees

7) Ladle a thin layer of meat sauce into a lasagna pan (12 x 18 x 2 or 14 x 10 x 3) Cover with noodles, the cover noodles with meat sauce. Spread a thin, smooth layer of ricotta over the meat sauce. Sprinkle with grated mozzarella and Pecorino Romano. Continue layers of pasta, sauce and cheese, alternating the pasta and meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.

8) Bake in preheated over for about 45 minutes or until cheese topping has melted and lasagna is bubbling.

9) Remove from the oven and allow to rest for 15 minutes before cutting into squares and serving.