Sunday, December 18, 2011

Lasagna

Submitted by: June Shockley
This recipe was given to me when we lived in Germany over 40 years ago and it has been a family favorite ever since.  Enjoy.

Note: This recipe makes a lot of lasagna. I often make three of those 8 x 8 disposable aluminum pans full, bake as usual and then cover with aluminum foil and freeze. They make a great gift to someone who needs a meal dropped off. or for that afternoon when you want to put your feet up and just smell the fragrance of a hearty meal cooking.
OR - This recipe makes a very full 9 x 13 casserole

#1 Lasagna noodle layer
Cook one box of lasagna noodles according to box instructions.  After noodles are tender cool in a cold water bath and set aside.

#2 Soft cheese layer, mix together and set aside.
  • 2 cups Ricotta cheese
  • 1/4 cup cream
  • 2 eggs - slightly beaten
  • 1 teaspoon coarsly ground pepper
  • 1/4  cup finely minced parsley (optional)
  • 8 oz. grated or flaked Parmesan cheese
  • 1 pkg. Italian 3 Cheese shreds (I like Sargento brand)
  • Note: You can never have too much cheese, so go for it!)
#3 Meat sauce layer, prepare and set aside.
Brown meatsthoroughly, drain fat,  and add rest of ingredients, simmer 30 minutes.
  • 1 1/2 lbs. lean ground beef
  • 1 lb. ground sirloin
  • 1 lb. Italian sausage (Bob Evans or Jimmy Dean in the tube)
  • 1 clove garlic minced (or more to taste, I usually need more.)
  • 1/4 cup finely minced basil or 2 T. dried basil (or more to taste)
  • 1 T. oregeno or more to taste
  • 1 1/2 teaspoon salt (optional)
  • 1 T coarse black pepper
  • 1 large  can tomato sauce
  • 2  12 oz. cans tomato paste
  • 1 can diced tomatoes (optional, my husband does not like tomato bits.)
  • Optional: diced up sun dried tomatoes packed in oil
Taste the sauce as it simmers and see if you need to add more garlic, basil or oregeno according to your family's tast.

#4 Mozzarella layer
  • Approximately 15 balls of fresh baby mozzarella cheese, sliced into four parts each. ( The fresh mozzarella cheese makes a huge difference as compared to the sliced mozzarella you buy in plastic wrap.)
ASSEMBLY
  • Slightly butter pan 
  • Then lay down layer #1,
  • Followed by a layer of #2,
  • Followed by #3,  meat sauce.  (You could add another layer of noodles at this point depending on how much pasta you want in the dish and how far you want to stretch it.)
  • Next, tajke your sliced baby mozzarella and dot the top with it.
  • REPEAT all four layers. 
  • Note, you will end with mozzarella and I think this often gets overcooked if left on top for the whol cooking time.  I usually add the last layer of mozzarella about 20 minutes before the end of baking. 
  •  Another note,: If you are going to cover this with aluminum foil at the end of baking the cheese will stick, so I usually put the mozzarella under a final thin layer of meat sauce.  I don't want to loose any of that good cheese!
Bake 350 for 1 hour.
Always bake the Lasagna and then determine what amount you want to freeze. If you freeze a batch and then you want to serve it later you can take it directly from the freezer and place it in a 350 oven for about two hours.  This lasagna was fully cooked before you froozen it so basically you are just heating it up.


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