Lasagna

Lasagna

One of the great things about being Italian is the love of good food. And there is no doubt that outside of the common Spaghetti & Meatballs, there is lasagna.  Lasagna is typically made during the holidays, whether it be Christmas, Easter, or Thanksgiving.  Yes, Thanksgiving. Growing up with an all Italian family, lasagna came after the turkey. That was the grand finale. Not some over rated over-sized poultry that was only edible with tons of brown gravy and cranberry sauce. Mind, you, I love turkey, but not without the condiments.

Lasagna has it all.  Pasta, meat, ricotta, tomato sauce, mozzarella, parmesan.  It is all baked for an hour or more.  It is always the long/slow cooked oven dishes, in any culture, that sing higher louder, and more beautifully than the rest.

I have tried all types of lasagna pasta, hard, fresh, pre-cooked or no-boil. Honestly, if you can find Rana fresh lasagna sheets, not only will they fit your glass pyrex casserole dish perfect, but they make them so thin, you can include more layers.  If not, Alexi is another favorite. And, if you cannot find any of those then I go with whatever is available.  The truth is, the pasta is not going to make or break this dish. It is more about the layers, the sauce, the cheese, etc.

INGREDIENTS:

Sauce:

  • Chopped meat mix of equal parts beef/pork/veal
  • 2 cans (48 ounces) crushed tomatoes
  • 1 small diced onion
  • 2 bay leaves
  • salt & pepper
  • thyme

Ricotta:

  • Fresh parsley
  • Whole milk ricotta
  • salt & pepper
  • Grated parmesan cheese

Lasagna:

  • Lasagna pasta
  • Whole milk mozzarella
  • grated parmesan cheese

METHOD:

There is a video I made for Ravenite Club, which is the preservation of the Italian Experience in America, so let this guide you through: