Pasta Lasagna: Tricolor by Recipe Cottage

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	Tricolor

		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.