Sauce
7 Tomatoes (De-stemmed and skinned)
2 Tbs Olive Oil
6 Cloves Garlic (Minced)
.5 ts Black Pepper
Salt to taste
1 to 2 ts of Sugar
1 ts lemon juice
1 Fresh Chili Chopped
1 Dried Chili Chopped
Pasta
3 Eggs
3 Cups Flour
Pinch Salt
1 Glug Olive Oil
Water if the dough is dry
Cheese
1 Cup Mozzarella Shredded
300 grams Ricotta
Directions
Preparing the sauce
Add the tomatoes to a large sauce pot on medium with the olive oil. Mash the tomatoes with a potato masher. Add the other ingredients and allow the sauce to simmer for about a half hour, or until the sauce gains the right consistency. If you prefer, you can blend the sauce with an immersion blender.
Preparing the Pasta
Mix the ingredients. You are trying to get a pasta dough with just a slight stickiness. Separate the dough into 6 balls and roll each ball out into a 7 by 7 inch square. Make sure that the dough is about 1/8 inch thick. Next, quickly boil each pasta sheet. Because the the sheets are rather big, you probably want to do with one at a time.
Assembling the lasagna
This lasagna will be 7 layers. I prefer to alternate sauce, ricotta and mozzarella in between layers of pasta. The top layer should be sauce and mozzarella.
Bake in the oven on high until the cheese on the top is browned.
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