Smoked Fontina Meat Lasagna

Smoked Fontina Meat Lasagna

½ Pound Ground Sirloin
½ Pound Ground Veal
1 Box Strained Italian Tomatoes
1 Bunch Italian Parsley
1 Bunch Fresh Oregano
2 Bunches of Fresh Basil
3 Garlic Cloves
8 oz Shredded Mozzarella
6 Slices Smoked Fontina Cheese
2 TBSP Grated Parmesan Reggiano
15 oz Fresh Ricotta Cheese
2 Sheets fresh Lasagna
Honey
Port Vinegar
Salt, Pepper, Dried Sage, Ground Cumin, Red Pepper Flakes, Cayenne, Dried Garlic Powder, olive oil

Brown the meat and season with salt, pepper, dried sage, ground cumin, cayenne and garlic powder.

In a separate skillet, heat about 2 tablespoons olive oil. Add a ¼ teaspoon red pepper flakes and 3 cloves minced or pressed garlic. Stir for a couple of seconds, then add tomatoes. Reduce heat to simmer. Add salt and some torn basil leaves. Heat until reduced to a thick sauce. Remove from heat and add about 1 teaspoon honey and about ½ teaspoon vinegar. Taste for salt, add more as necessary.

Remove the parsley from its stems and mince, place in bowl. Remove oregano from its stems and mince, place in bowl. For ½ remaining basil, mince and place in bowl. And ricotta cheese and mix together with salt and pepper to taste.

Assemble Lasagna:

In a 9 inch casserole dish, spray with non-stick spray. Add a small layer of tomato sauce. Add one layer lasagna noodles. Add one half of ricotta mixture. Add one half of meat. Add one half remaining tomato sauce. Layer remaining basil leaves. Sprinkle with ½ mozzarella. Place one more layer noodles. Add remaining ricotta mixture. Add remaining meat. Add remaining sauce. Sprinkle top with remaining mozzarella. Place smoked fontina on top in a layer. Press down. Sprinkle top with about 2 tablespoons grated parmesan cheese. Bake in pre-heated oven uncovered for about 40 minutes until dish is bubbly and the top is brown. Remove from oven and let rest about 30 minutes. Cut in four even squares and serve.