Lasagna

I remember Mom making a couple of different versions of lasagna over the years. She even experimented with making her own noodles! When we were young kids, she would roll very small meatballs (according to the recipe Jimmy posted) to cook in the sauce and include in the lasagna. Later she made the meatballs larger and served them on the side along with Italian sausage that had also cooked in the sauce. This is my recipe, based on what Mom taught me.

This makes a 12" x 15" pan.

Make about 8 quarts of tomato sauce (obviously, I use the recipe that I posted)
Brown 10 -12 links of Italian sausage (hot or sweet, your choice). Add to sauce.
Make meatballs from 2 pounds ground beef (I use Mom's recipe). Brown them or bake them at 350 for 30 minutes, and add to sauce.

To 2 pounds of fresh ricotta, add 2 eggs, 1 cup grated parmesan cheese, 3 Tbsp parsley flakes, and salt and pepper to taste.

Grate 2 pounds mozzarella cheese (imported is best).

16-18 oz noodles (I use the Barilla brand flat lasagna noodles, which do not need to be cooked
first).

To put it all together:
Remove meat from sauce and refrigerate to be reheated later.
Place a thin layer of sauce in 12" x 15" pan, to prevent sticking.
Place a layer of noodles, 1/2 of the ricotta mixture, and a little less than 1/2 the mozzarella.
Cover with a generous amount of sauce.
Repeat layers.
Do one more layer of noodles, top with sauce and remaining mozzarella.

Bake, covered loosely with foil, at 350 degrees for 30 minutes. Uncover and cook for about 15 minutes more, until cheese is slightly browned.

Let sit for 15 - 20 minutes before serving.

Serve with meatballs and sausage, plenty of extra sauce and grated parmesan. Don't forget the Italian bread!

(These pics are Annie's Christmas Lasagna 2018.)

 





(This is John's lasagna, created with his first batch of sauce for 2017.)