Delicious 3-cheese and ham lasagna with a (literally) sweet tomato sauce

Lasagna always is a popular meal in most households, it is for all seasons and it is ideal for big families or when you want to have extras for another day since it very easily can be stored in the freezer. The today's version admittedly is quite rich but it is so delicious since it combines in perfect balance the sweet with the salty flavours, so it is really worth the trouble and the calories to try it out

Cooked by Makis Georgiadis,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people)

For the sauce:

6 tbsp of olive oil

1 large yellow onion, finely grated

15 tomatoes from a tin, kept whole (along with their juices)

50-60 ml of white dry wine

12-15 tbsp of granulated sugar 

1/2 tsp of dried oregano

salt
black pepper

For the lasagna:
500 gr of lasagna sheets
250 gr of Edam cheese, coarsely grated
250 gr of Reggato cheese, coarsely grated
250 gr of Greek Graviera cheese (or other), coarsely grated
500 gr of ham, finely chopped
500 ml of crème fraîche (or 1 tin of evaporated milk)

Method:
Warm the oil in a spacious saucepan on medium-high heat and sauté the onion, stirring with a wooden spoon until it is wilted.

Pour with the wine, allow the alcohol to evaporate and then add the whole tinned tomatoes with their juices. Sprinkle with the sugar and the oregano and season with salt and pepper. Turn the heat down to medium and cook the sauce for about 15-20 minutes. *** The sauce should not be too runny so don't add any water, but not too dry either.

Preheat the oven to 180ºC. Lightly brush with some margarine a spacious lasagna dish.

Mix all the grated cheeses together in a bowl. Keep the chopped ham separately.

Alternately lay in the dish some of the lasagna, some of the sauce, sprinkle with some of the grated cheeses and then scatter some of the ham. Continue in the same way creating layers and finish with the rest of the tomatoes and the rest of the cheese.

Pour over the food the cream (or the milk) and put in the medium shelf of the oven.

Bake the lasagna for about 35-40 minutes or until the cheese is melted and nicely coloured and the sauce bubbles.

Take out of the oven and allow to rest for a few minutes before you serve.