8 lb. fresh, vine-ripened Roma tomatoes (other varieties OK but use about 10 lb.)
2 tbsp. (fresh) or 1 tbsp. (dry) basil
2 tsp. (fresh) or 1 tsp. (dry) oregano
1 to 1 1/2 tsp. salt
few turns of fresh ground pepper
2 tbsp. olive oil
1 medium yellow onion, finely chopped
1 small carrot, finely chopped
2-10 garlic cloves, size and general taste determine quantity, peeled and smashed
9 lasagna noodles
1 1/4 lb. lean ground beef
1/2 lb. sweet Italian sausage
15 oz. Ricotta cheese, at room temperature
2 (8 oz. ea.) pkgs. sliced mozzarella cheese
3 oz. (about) grated FRESH Parmesan cheese

Bring a large pan of water to a rolling boil and fill sink with cold water. Add tomatoes a few at a time to boiling water. Blanch for about 20 seconds and put into sink of cold water.

Slide off tomato skins. Slice and remove seeds and pulp (this is FAR easier with Roma tomatoes). Remove Ricotta cheese from refrigerator. Add the basil and oregano and cook tomatoes in large non-aluminum pan over medium heat for 3 to 4 hours. A potato masher works great to crush the tomatoes as they cook. As the tomatoes cook down you must stir with increasing frequency. Stop cooking when you have amounts to a chunky and fairly thick tomato sauce. Add salt and pepper.

Heat large, heavy skillet on medium-low heat. Add olive oil. Cook onions and carrots until slightly browned (about 30 to 40 minutes) stirring occasionally. Stir in crushed garlic after the onions and carrots are finished. Add salt and pepper. Remove to a small bowl.

Add lasagna noodles to rapidly boiling water and cook 7 minutes.

Heat skillet to a bit above medium and cook beef and sausage until the pink color is gone. Drain fat.

Combine meat and sauce.

Grease/spray a DEEP 9x13-inch pan.

Assemble in this order being quite obsessive to keep layers even. 20 minutes minimum. A silicon spatula is very useful.

1/3 of the sauce 3 noodles sliced mozzarella cut to fit nicely in a single layer 1/2 of the Ricotta spread as evenly as possible.

3 noodles 1/3 of the sauce sliced mozzarella remaining Ricotta.

3 noodles the remaining sauce.

shred Parmesan cheese to cover.

Bake in preheated 375°F oven for 20 minutes.

Substitutions:

Since this is the "ultimate" there are no substitutions except where noted. If you can afford fresh (buffalo?) Mozzarella I say "do it" but the sliced supermarket variety seems fine -- just don't use shredded! The fresh, vine ripe tomatoes are the most important ingredient! The best off-season approximation uses a pint of your HOME CANNED tomato sauce and a large can of commercial cubed tomatoes -- simmer (uncovered) with the meat for about 30 minutes.

Makes 9 to 12 servings but I have seen 6 reasonably sized people ravenously consume.

Submitted by: Mike Thies