Lasagna Alla Lambert
1 medium carrot
1 celery stalk
1 sprig of parsley
1 lb pork sausage
3 T tomato paste
2 C chicken stock (Better Than Boullion is good if you don't make your own)
16 oz. ricotta cheese
2 balls of good mozzarella, sliced
1 C shaved parmegiano reggiano
1 t fennel
Brown the sausage in a pan. Blend in a food processor the carrot, parsley, and celery until they are pureed. With a bit of oil in the pan (I used hazelnut oil for a nice, deeper texture), brown the puree in a pan over low heat. Add the meat and simmer for a while over low heat. Whisk the tomato paste into the chicken stock. Add the stock into the meat and puree mixture. Toast the fennel in the microwave for 30 seconds, grind it with a mortar and pestle, and add to the mixture. Simmer for at least an hour, covered, stirring occasionally. There's your meat sauce.
Mix together the ricotta and the egg. Preheat the oven to 375.
In a suitable pan, layer the ingredients like so: meat sauce, ricotta mixture, mozzarella, parmesan, pasta. Repeat as necessary, but make the top layer the parmesan cheese. Tent the pan with aluminum foil.
Cook for 25 minutes, remove the foil, and then cook uncovered for 25 more minutes.