Lasagne Scramble

Okay, this is a very rough recipe.  The dish is lasagne like, but all scrambled.

NOTE: I make my own pasta for this.  Usually a whole batch is 3-4 eggs and 3+ 
cups of all purpose flour.  Lookup Mario Batali's recipe for an example.

If you aren't going to make your own pasta then buy some lasagne(a) noodles, 
and cook per directions, but take them out on the earier time range.  You can
break them up before boiling into 1-2" long strips to get a similar effect.

First, make a 1/2 batch of pasta dough.  Roll down to 6 (5 if you want it 
really chewy) on the pasta machine.  Put out layer of plastic soft foam, cover 
with paper towel and use a knurled meat tenderizer to press indentations into 
the dough.  More pressure gives better indentations.  Cut into 1" x 2" pieces.  
Set aside.

2-3	Tbsp, extra virgin olive oil
1	tsp. sea salt
1 	small to medium onion, minced
1	italian sausage (mild or hot), skinned and "flaked" or broken up
3-6	cloves garlic, minced, sliced or roasted
1	tsp. pepper
1/2	tsp. red chile flakes (optional)
1	Tbsp. fresh thyme (if using dry use 1/2 or less and grind in mortar)
1	Tbsp. fresh oregano  (if using dry use 1/2 or less and grind in mortar)
4-5	cups roma tomatoes, coarsely cut  (ripened are best, I don't peel mine)
1	tsp. sea salt
1	cup white wine
1	Tbsp. butter
1/2	tsp. brown sugar
1	zest of a whole lemon
1/2	cup fine shaved aged parmesan cheese (microplane)
1	cup mozzarella cheese, shredded

Topping:
1/2-3/4	cup mozzarella cheese, shredded
1/4-1/2	cup fine shaved aged parmesan cheese (microplane)


Start the pasta water heating and while that heats up go for the sauce.

Sauce:
Put 2-3 Tbsp. extra virgin olive oil in a hot pan.  Throw in about 1 tsp of sea 
salt.  Once salt sizzles throw in the minced onion and sausage.  Give 
everything a good stir to make sure the sausage doesn't stick together.  Once
the sausage is sizzling throw in the garlic, pepper and chile to taste and 
fresh herbs.  Turn down the heat and sweat the onions until
soft.  Turn up the heat and throw in the tomatoes, maybe up to 1 tsp more salt.  
Once the tomatoes start to juice pour in the wine.  Once the sauce is beggining 
to bubble toss in the butter and stir that around.

Adjust the flavor at this point.  You might like a pinch of brown sugar, or not.
Cook the sauce, which will remain somewhat soupy, slowly cooking off most of the 
alcohol.  Turn off the heat, and when it stops bubbling add the parmesan & 
mozzarella cheese along with the lemon zest trying not to get any on the pan 
metal.  DON'T STIR!!!  Just let that sit until the pasta is finally ready or 
you'll have a sticky mess in the bottom of your pan.

Preheat your oven to 350F.  

Boil the pasta for 5 minutes.  It will still be pretty tough, but that's fine.  
Drain well and add to the sauce.  Let it sit for 1 minute and then give it a 
good stir - no heat from the stove please.

Pour that mixture into a 9 x 13 lightly oiled baking dish.  Top that off with a 
slight layer of mozzarella and sprinkle with parmesan cheese.  Cover and bake 
at 350F for 30 minutes.  Turn the oven up to 400F, remove the cover and bake 
for an additional 10 minutes.  Remove and let cool for 10-15 minutes.

Makes 6 servings?  Or Dan & Fujiko's dinner!!!