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Lasagna Tricolore

1-2 lbs lasagna noodles, uncooked
1 1/2 lb whole milk mozzarella or fresh mozzarella balls
2 cups ricotta
2 cups whole fresh spinach, well-washed

Red sauce:

1 small onion, minced
2 cloves garlic, minced
Olive oil (about 2 tablespoons)
1 can crushed tomatoes
1 can stewed tomatoes (or 2 cans regular tomatoes and add about 2 tsp. sugar)
1 small can tomato paste
1/4 cup italian salad dressing
1/4 cup chianti
2 tbsp Worcestershire sauce
3 tbsp finely chopped fresh basil

White sauce:

1 1/2 cup heavy cream
1 egg yolk
1/2 stick butter
1/2 cup fresh grated parmesan
1 clove garlic, sliced
Italian Seasoning
Fresh basil for garnish

Start by sauteeing the onion and garlic in the olive oil in the
bottom of your stock pot. First heat the olive oil until the top
looks a bit cloudy, but before it smokes, then toss in your onion
and garlic. Sautee until transparent and tender, but not brown.

Add all ingredients except basil. It is important that this sauce
be slightly sweet, rather than salty. Simmer down the sauce until
it looks pretty thick and chunky, and not too watery. Remove from
heat, stir in basil.

In double boiler (or saucepan on medium-low heat) melt butter. Add
cream and egg yolk, whisk well just until egg yolk is combined.

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