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Lasagna

DIRECTIONS

Bring 6 quarts of water to a boil in a covered pot for the lasagna noodles, and preheat the oven to 500 degrees.
Heat 1 tbsp of the oil in a large nonstick skillet and sauté the sausage and ground pork, stirring often to break apart and brown. Remove the meats with a slotted spoon and set aside.
Add 2 teaspoons of the oil to the skillet and sauté the onions until they are golden. Add the garlic and cook for 30 seconds. Stir in the tomato purée (or crushed tomatoes) and the plum tomatoes, crushing the tomatoes between your fingers before adding them to the pot along with the wine, basil, and oregano. Simmer for 5 minutes. Add the sausages and pork to the tomato sauce and simmer for 45 minutes, covered; season with salt and pepper.
Meanwhile, add the remaining 2 teaspoons of oil and a little salt to the pasta cooking water; add the noodles carefully so they do not stick together. Cook dried noodles 7 to 10 minutes, until they are tender but not mushy; cook fresh noodles about 1-1/2 minutes. When the noodles are ready, drain them and run under cold water to stop the cooking. Spread the noodles out on a dishcloth or cookie sheet so they don't stick together.
Wash and trim the eggplant but do not peel it; cut it into 1/4-inch-thick slices. Spray a large cookie sheet with nonstick pan spray. Arrange the eggplant slices on the tray; spray them with the nonstick spray and season with salt on both sides. Bake at 500 degrees for 10 to 15 minutes on the bottom rack of the oven, until they are golden on both sides. Remove and set aside.
To assemble: Spread a 9 x 13-inch baking dish with a very thin layer of the sauce. Then lay 3 lasagna noodles side by side on top of the sauce; top with one-third of the ricotta, half of the eggplant, one-third of the mozzarella, and enough sauce to cover well. Repeat with 3 noodles, another third of the ricotta, the remaining eggplant, and another third of the mozzarella. Then finish with sauce, the remaining noodles, ricotta, mozzarella, and sauce and sprinkle with Parmigiano-Reggiano. Wrap well and refrigerate or freeze.
To serve, defrost if frozen. Let the lasagna return to room temperature. Preheat the oven to 375 degrees, cover the pan with a single layer of foil, and bake for about 45 minutes, until browned and bubbling. Allow to rest 10 minutes before cutting.