Lasagna, honestly, isn’t a food I make very often. I like it, but it makes so much and it’s such a calorie bomb. But we had leftover ricotta to use up and ground wild boar (random) in the freezer, so it seemed like a good way to put both to use.
About 1 pound wild boar (this was fine here, but this would work just as well with any ground meat)
1 onion, chopped
2 cloves garlic, chopped
splash or two sweet vermouth or red wine
1 tbsp tomato paste
2 tbsp olive oil
salt and pepper
2 tbsp chopped basil
1 28 oz can tomatoes
about 1/2 small container ricotta cheese
about 16 oz shredded mozzarella
Appprox. 1/2 package lasagna noodles (enough for 3 layers – I cooked a whole package and had way too many)
Heat 1 tbsp olive oil in pan. Brown meat in pan. Drain off excess oil and set aside.
Heat another tbsp oil in pan. Sautee onion until soft. Add garlic and sautee another minute. Add tomato paste and cook a minute or two. Add splash or two sweet vermouth and cook a minute. Add tomatoes and simmer about a half hour. Puree sauce with a stick blender. Stir in chopped basil and meat. Set aside.
Cook noodles according to package direction.
Preheat oven to 350.
Put a layer of sauce in pan. Then a layer of noodles. Then a layer of mozzarella cheese. Then several dabs of ricotta scattered across the surface. Repeat three times. Finish lasagna with more mozzarella and a layer of grated parmesan cheese.
Bake for 50 minutes covered and 20 minutes uncovered, or until lasagna is browned and bubbly. Let stand for 15 minutes before serving.