We love a good family recipe. This lasagna, particularly, is one of our neighbor’s recipes that has been shared to us. It’s been a tradition for her to always have lasagna every Thanksgiving.

INGREDIENTS: For the Sauce: 1 lb Italian sausage, removed from casing; 1 lb ground beef; 1 clove garlic, minced; 1 TBS dried basil; 1 tsp salt; 1 lb canned tomatoes; 2 6 oz.-cans tomato paste; ½ cup dry red wine/white wine; 10 oz. box of lasagna noodles, dry. For the Cheese Filing: 2 eggs; 1 fresh lemon; 3 cups ricotta cheese; ½ cup Parmesan or Romano, grated; ½ cup flat leaf parsley, chopped; tsp salt; 1/8 tsp pepper; 1 lb mozzarella, thinly sliced.
 

METHOD: 1. In a large skillet, brown the ground beef. Drain fat. Add sausage. Cook until browned, and drain the fat. 2. Add garlic, basil, salt, tomatoes (whole and paste), and wine. Simmer uncovered for about 30 minutes. 3. In a bowl, beat the eggs. Add ricotta, parmesan (or Romano) cheese, parsley, and juice of a fresh lemon. Mix well. Season with salt and pepper. 4. Assemble: Grease lasagna pan with butter, lay in lasagna noodle for bottom layer. Spread cheese mixture. Top with  mozzarella. Spread in meat sauce. Lightly sprinkle parmesan. Then add another layer of lasagna noodle. Repeat cheese, mozzarella, and meat sauce layer. Sprinkle parmesan and mozzarella on top. 5. Bake for 30 minutes, 375ºF (190ºC). Let it cool for 15 minutes before serving.

 

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