Oh this lasagna is so good….ask anyone in my family….we all make it. I made it tonight and my father in law praised me. Of course the Steelers won so that may have something to do with it but even Max had 3 pieces!
This is probably the one dish that I know other people will enjoy. So that is why I make it for those who’ve just had babies or are suffering from a loss or just getting out of the hospital. I know they will like it and they can eat it for a few days. Plus it feeds so many people so it’s perfect for dinner parties.
It takes some time to make this. I’m not going to lie. The sauce has to cook down for an hour or two and then it takes some time to assemble it. However I am always able to get one 13×9 pan plus a small pan out of this recipe. That is I’ll make one pan for dinner and freeze the other for another time. If you have a smaller family, you could easily make 3 lasagnas out of this recipe.
Mom’s Unforgettable Lasagna
One more thing before I get to the recipe, the sauce is really good. If you like a hearty, tasty pasta sauce you could just make the sauce and be happy. If I have extra sauce I always keep it for a Bolognese pasta dish. It’s really good on it’s own and again it’s freezable. So during this holiday season if you need a delicious dish that will feel lots of people you won’t be disappointed with this lasagna recipe. Enjoy!
- 1 lb ground beef
- 1 lb sweet Italian sausage
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 1 clove of garlic, chopped
- 2 6 oz cans tomato paste
- 2 sm cans tomato sauce
- 2 1 lb cans of whole peeled tomatoes
- 1 Tablespoon sugar
- 1 Tablespoon oregano
- 1 Tablespoon basil
- 2 teaspoons sea salt
- 3 bay leaves
- 16 oz ricotta
- 4 egg yolks
- 1 cup Parmesan cheese
- ½ lb sliced mozzarella
- ½ lb sliced provolone
- ½ cup parsley, chopped
- 1 box lasagna noodles
- Add olive oil to a large pot and sauté onions, garlic, sausage and ground beef.
- Depending on how fatty the meat is, drain off the excess fat.
- Once the meat is browned, add the tomato sauce, paste and whole tomatoes. You should break up the whole tomatoes with your hands or a potato masher before adding them to your pot.
- Next add the sugar, oregano, basil, salt and bay leaves. Let simmer for an hour or two until it thickens and everything is incorporated.
- While the sauce is simmering, boil the lasagna noodles, drain and cool.
- In a bowl, add the egg yolks, ricotta and parsley.
- Spray a 13x 9 pan with cooking spray.
- Add a little of the sauce on the bottom of the pan.
- Next add a layer of lasagna noodles.
- Then a layer of the ricotta mixture.
- Over that, add your meat sauce and then sprinkle some of the parmesan cheese.
- After that put a layer of both the mozzarella and provolone slices.
- Repeat all the layers again.
- The layers go like this: noodles -> ricotta -> sauce -> parmesan sprinkle ->cheeses ->
- Cover the pan with aluminum foil and bake in a 350 degree oven for 45 minutes.
- Take off the foil and cook for another 15 minutes.
- Let stand for at least 15 minutes before serving so the lasagna has time to set up.
- You may have left over ingredients so you can make a smaller pan and freeze.
- After your prepare the lasagna you can freeze and cook it another day. Just make sure to thaw over night in the refrigerator. Bake the same way but double check that the center is cooked after the hour time.