Lasagna from Scratch!

This recipe started out as Anne Burrell's recipe for lasagna rolls.  But 10 minutes into making her sauce I decided I thought the recipe was too bland and that I'm too lazy to handroll so I changed things up and made normal lasagna.

To make the sauce:

Ingredients:
1 Tbsp olive oil
2 oz. diced pancetta
1 small diced yellow onion
2 cloves of garlic, smashed then minced
2 Tbsp dried basil
1 Tbsp dried oregano

1/2 tsp red pepper flakes
1/2? cup good red wine
1 Tbsp tomato paste
2 28 oz can San Marzano tomatoes

Pour olive oil into a stock pot over medium high heat.  Add diced pancetta.  Brown pancetta in oil, stirring frequently, about 4 to 5 minutes.  Add diced onion.  Allow the onion to soften and begin to brown, about 4 minutes.  Salt liberally.  Add minced garlic, red pepper flakes, basil and oregano.  Allow the spices to toast, about 1 minute.  Increase the heat to high and add the 1/2 cup good red wine (I don't actually know how much I used, I just eye-balled it). Allow the alchol to cook off, about 1 minute and reduce the heat to medium.  Add the tomato paste and San Marzano tomatoes.  Smush the tomatoes in the pot with a wooden spoon.  Allow the mixture to come to boil.  Reduce the heat to low.  With an immersion blender, blend the mixture until all the large tomatoes are gone and the sauce is homogenous in texture.  Allow the sauce to simmer for 2 hours.

The lasagna:

1 16 oz box lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella
2 Tbsp grated pecorino cheese
1/2 cup grated parmesano reggiano cheese
Sauce


When the sauce has 30 minutes left to simmer, fill a large pot with water for the lasagna noodles and bring to boil.  Be sure to liberally salt the water. Add the lasagna noodles when the water is at a rolling boil and cook until al dente, approximately 10 minutes.  While noodles are cooking prepare a bowl with ice water (to submerge noodles in to stop the cooking process).  In a medium bowl mix, the ricotta cheese, 1 cup of the mozzarella, the pecorino cheese and 1/4 cup of the parmesan cheese.  Remove cooked noodles from pot to ice bath.

Preheat oven to 375 degrees.  To assemble lasagna, ladle one to two ladles full of sauce into the bottom of a 9" x 13" pan.  Layer the lasagna noodles into the pan, slightly overlapping one another (should require approx four noodles).  Spread approximately 1/3 of the cheese mixture on top of the noodles.  On top of the cheese mixture, layer one to two ladles full of sauce and spread evenly. Layer the noodles, cheese and sauce two more times.  On top of the final layer of sauce sprinkle the remaining mozzarella and 1/4 cup of parmesan.

Bake for 45 minutes or until cheese on top is brown and the lasagna is bubbling up at the sides.

Let stand for 10 minutes before cutting and serving.  Enjoy!