4/26/17

Mom's Lasagna

Mom's Lasagna is a classic version, that always has my guests coming back for second helpings and never leaving the table hungry!  It's taken me years to figure out how to make it just right, as I didn't have a teacher, but now I have it down pat, and this will not disappoint!

As many of you know, I started this blog for my family to have some of my recipes, and it turned into a much bigger thing! BUT, I still document family recipes, and this one is how I make my Lasagna. The kids have asked for the recipe a few times, so I thought it was time to get it documented!

Following not just the "steps" but the amounts and the proportions turned out to be the crucial step I was missing, along with the cheese mixture! Buy a good quality Ricotta cheese (don't skimp and buy cottage cheese!) and mix it up just like it says.. I promise you won't regret it.

Jan's Tips: Now that we are empty nesters, I sometimes will make this into multiple "bread pans" and make smaller lasagnas that are more fitting just for the two of us, Cooking one for now and freezing the other for another time.

Then don't forget to let the Lasagna rest for about 15 min.  before cutting it and serving it. This will keep it in layers, so it doesn't fall apart all over your plates!. Don't serve it too quickly!

Printable Recipe

Mom's Lasagna

Ingredients:
32 oz. Spaghetti Sauce
1 lb. ground beef
1 lb. ground Italian sausage
1 box. oven ready (no bake lasagna noodles)
salt and pepper to taste
1 15 oz. container ricotta cheese
4 cups Mozzarella cheese.. Divided in half
1/2 cup Parmigiano Reggiano grated cheese

Directions:
Preheat oven to 375 degrees
In large skillet over  medium heat, cook ground beef and sausage till till cooked through. Drain grease.
Add sauce to pan and mix well. remove from heat, set aside.
In a bowl mix together the Ricotta cheese, 2 cups of the Mozzarella, and the Parmigiano Cheese. Set aside.
Spray a deep dish 9x13 baking dish with non stick spray.
Pour 1 cup of the meat sauce into bottom of dish and spread to cover bottom.
Top the bottom layer with approx. 3 sheets of lasagna noodles. (noodles will expand to edges during cooking)
Top with 1 - 1 1/2 cups of the meat sauce.
Top with 3/4 cup cheese mixture. (I spread it in small little "plops" all over)
Top with 1/4 cup shredded mozzarella cheese on top of cheese mixture.
Repeat layers again starting with noodles, then meat sauce, cheese mixture, and shredded Mozzarella for 3 layers, making sure your final layer ends with meat sauce topped with cheese mixture and finally Mozzarella cheese covering the top.
Cover with foil and bake for 25 min.
Remove foil and bake additional 15 minutes till cheese is beginning to brown.
LET REST 15 -20 MINUTES PRIOR TO CUTTING.






2 comments:

  1. Jan, looks delish. I divide things up into dinner-for-two glass storage containers to freeze, and this would be perfect.

    ReplyDelete
  2. I love love love a good lasagna and this sounds delicious!

    ReplyDelete

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