This recipe is for old fashioned lasagna. I recommend using fresh made uncooked pasta as it will have the best flavor you can get.
For the tomato sauce, you can use your favorite canned brand , but if you want to go all out, and you love filling your house with the wonderful aroma of Italy then this simple recipe may be just the thing for you.
Tomato Sauce Recipe:
- 1/2 Cup Olive Oil
- 2 Onions, finely chopped
- 6 large Tomatoes, chopped
- 2-4 Tbsp Tomato Puree (depending on desired thickness)
- Salt and Pepper to taste
- In a large sauce pan over medium heat,
- Cook Olive oil and onions until translucent.
- Slowly stir in the tomatoes, until the juices begin to thicken.
- Add puree, and salt and pepper. Reduce heat, and allow to simmer for at least 15 minutes.
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 2 Tbsp. Olive Oil
- Salt/Pepper (To Taste)
- 1 Tsp. Garlic, Finely Chopped
- 2 Lbs. Ricotta Cheese
- 2 eggs
- 4 Cups Tomato Sauce (Canned or Homemade)
- 4 Cups Parmesan Cheese, Shredded
- 4 Cups Mozzarella Cheese, Shredded
- 1 bunch of Fresh Parsley
- Mix Ground Beef and Ground Pork thoroughly, until well blended.
- Use a large pan to sauté the olive oil, ground beef and ground pork mixture.
- After the meat is browned, drain off the excess fat.
- Place the beef in a mixing bowl with 1 cup of tomato sauce and 1 cup of grated Parmesan cheese.
- Season with salt, pepper and 1/2 teaspoon of the chopped garlic.
- In a separate mixing bowl, mix ricotta cheese, 1 cup of grated parmesan cheese, 2 lightly beaten eggs, and salt, pepper, and remainder of garlic.
- Mix until eggs are completely incorporated. Reserve both mixtures for lasagna assembly.
Preheat the oven to 350F degrees. It is important to start the assembly of the lasagna by spreading a layer of tomato sauce on the bottom of an 8 by 10 baking dish. The sauce keeps the pasta from sticking to the dish. (Homemade sauce is recommended, but store-bought will suffice.)
The next layer is the pasta. Use fresh pasta if it is available. Pappardelle is a wide strip of pasta, usually 8 x 10 inches, with rippled sides. It can be found at Italian specialty markets. If you are using fresh pasta, do NOT cook it before assembly. If you are using dried pasta, it must be par-cooked in boiling water until it is just soft enough to bend. Then remove and place on an oiled baking sheet. (Be sure to lay flat so it will be easier to work with later).
- Sauce the first layer of pasta lightly then sprinkle with Parmesan cheese.
- Next, spread half of the meat mixture evenly over the pasta, and then layer with half of the ricotta mixture and half of the mozzarella cheese. (For an added flavor sprinkle with a touch of basil, oregano, and Italian seasoning).
- Repeat the layering, and then press down on the layers to remove any air pockets.
- Pour the remaining sauce over the top sheet, and then sprinkle on the remaining Parmesan and mozzarella.
Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. Let stand about 15 minutes before serving. Garnish with fresh parsley.
Enjoy! As always, feel free to comment on the results!