• Ingredients

• For the Sauce
• ½ cup Bionaturae Extra Virgin Olive Oil
• 1 ½ pounds sausage, out of the casing
• 15 whole garlic coves
• ⅛ teaspoons red pepper flakes
• 3 (28 oz) Bionaturae Whole Peeled Tomatoes, pureed using a hand blender
• 2 ¼ teaspoons salt
• 1 teaspoon black pepper
• 1 Pecorino Romano End
• 15 fresh basil leaves, chopped

• For the Meatballs
• ½ pound ground pork
• ¼ pound ground beef
• ¼ cup plus 2 tablespoons grated Pecorino Romano
• ¼ cup breadcrumbs
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 garlic cloves, grated
• 3 tablespoons fresh parsley, chopped
• ½ cup Bionaturae Extra Virgin Olive Oil

• For the Filling
• 4 cups Ricotta
• ¼ cup chopped Parsley
• 1 ½ cups grated Pecorino Romano
• 2 eggs, beaten
• 12 ounces mozzarella, cut into tiny cubes
• 1 ¾ pounds (about 2 boxes) Bionaturae Durum Semolina Lasagne

• For the Topping
• ½ cup grated Pecorino Romano
• 6 ounces mozzarella, cut into tiny cubes

1. Instructions

2. For the sauce: In a large pot, heat the olive oil. Add in the sausage and cook. Be sure to break it apart using the side of your wooden spoon. Once the sausage is cooked, remove it from the pot using a slotted spoon and drain on a piece of paper towel.

3. Next, add in the garlic and red pepper flakes and cook on a low flame until the garlic is fork tender, adding a little olive oil if necessary.

4. Add the sausage back to the pot.

5. Puree the whole peeled tomatoes and add to the pot. Season with salt, pepper, and the Pecorino Romano cheese end. Bring to a simmer and add in the basil. Let this simmer while you prepare the other items (at least 40 minutes on low).

6. For the meatballs: in a large bowl, combine the pork, beef, Pecorino, breadcrumbs, egg, salt, pepper, grated garlic, and fresh parsley. Roll into mini meatballs about the size of a half teaspoon.

7. In a frying pan, heat a half cup of olive oil. Fry the meatballs in batches.

8. Boil the lasagna. Drain when al dente. Separate the pieces of lasagna so they do not stick together. Cook in batches, if necessary.

9. In the meantime, make the filling. Combine the ricotta, parsley, grated Pecorino and eggs

10. Preheat the oven to 375°. In a large lasagna pan, (we used a 15" x 10" pan) begin to layer the lasagna.

11. First, spread sauce on the bottom of the pan. Then add a single layer of the lasagna noodles, then sauce, the mozzarella, ricotta mixture, and mini meatballs. Continue to layer in this manner until all the ingredients are finished. Top the lasagna with some more sauce, grated Pecorino, and mozzarella.

12. Cover with aluminum foil and get it in the oven to bake for 45 minutes. Remove the foil and cook for another 20 minutes until bubbling. Remove from the oven and let it settle for at least 10 minutes. Cut and serve.

Serves 10