Lasagna
Layers of seasoned ground beef, cheeses and sauce make this lasagna special.
Use a 12″ wide × 16″ long × 3.5″ deep pan.
If you want to make it vegetarian, skip the meat mixture step.
Ingredients:
LASAGNA NOODLES:
You can use the store-bought, no-boil lasagna, or the long, curly ones you boil.
SAUCE:
Ingredients:
3 28-oz cans tomatoes, chopped
2 6-oz cans tomato paste
12 oz white wine
1 large onion, chopped
2 Tbsp garlic
½ cup olive oil
1 bunch parsley, chopped
1 bunch basil, chopped
Salt & black pepper
Procedure:
Sauté onion in oil until softened. Add garlic. When golden, add remaining ingredients except parsley and basil. Reduce heat and simmer for 10 minutes. Add parsley and basil. Cook for 2 more minutes.
TIP: Make this big batch and freeze the extra sauce in pint-size containers for use later.
RICOTTA FILLING:
2 lbs ricotta
½ cup Romano cheese
½ lb grated mozzarella
½ Tbsp salt
½ tsp pepper
½ bunch of Italian flat parsley leaves, coarsely chopped
1 oz basil
4 eggs
Procedure:
Combine all ingredients in a large bowl.
MEAT MIXTURE:
1½ lbs of ground beef
(or any 1½ pounds of meat. You can use beef/pork/veal combo or turkey. It’s really up to your taste.)
½ Tbsp sea salt
¼ Tbsp coarse black pepper
2 large garlic cloves, chopped
¼ cup Romano cheese
Fresh parsley, chopped
Fresh basil, chopped
2 eggs
Brown the meat. Drain the fat. When cooled down, mix in the other ingredients. At the restaurant we liked to use a potato masher to give a smoother texture to the mixture.
2 CUPS OF SHREDDED FRESH MOZZARELLA
Assemble the lasagna:
Spray bottom of baking tray. Layer sauce on the bottom of pan. Next, add your first layer of pasta. Then layer your ricotta filling, then a layer of ground beef. Sprinkle shredded fresh mozzarella. Add several dollops of sauce. Repeat for three layers of pasta. On your final layer, top with sauce and mozzarella.
Bake the lasagna:
Preheat oven to 400°F. Place a baking tray, covered with foil, on bottom rack to catch drippings.
Cover lasagna tightly with foil and place in oven over tray. Bake covered lasagna for 30 minutes. Rotate pan (back to front). Bake for an additional 30 minutes until internal temperature is 140°F. Remove lasagna from the oven. Generously sprinkle additional fresh shredded mozzarella and distribute it well. Return to oven uncovered and bake until mozzarella is melted, golden brown, and bubbly.
Family tradition: Clara and her brothers in the kitchen.