LASAGNA

This is my Mom’s recipe and it has always been a hit at family gatherings.  Do not let the jar of Ragu deter you. I have tried to make this sauce without it and it's just not the same; so why try and fix perfection!

Lasagna

Serves 6-8

Ingredients

• 1lb Box Lasagna Noodles

• 2 lbs Ground Beef

• 1 Onion, diced

• 1 Red Pepper, diced

• 1 Tsp Garlic Powder

• 1 Tsp Dried Oregano

• 1 Tbsp plus 1 Tsp Coarse Kosher Salt, divided

• ½ Tsp Black Pepper

• 3 Hot Italian Sausage Links (about ½ lb), take out of casing

• 3 Sweet Italian Sausage Links (about ½ lb), take out of casing

• ¼ lb Pepperoni, diced

• 24 oz Jar of Ragu, plain

• 18 oz Tomato Paste, preferred brand Hunts

• 28 oz can Diced Tomatoes, preferred brand Hunts

• 16 oz Tomato Sauce, preferred brand Hunts

• 2 lb Ricotta Cheese

• 2 Eggs

• 3 Tsp Sugar, divided

• 2 c Parmesan Cheese

• Lasagna Pan13x9 (you want it at least 2 ¾ inches height in the pan)

Directions

Preheat the oven to 350°F.

1. In a large pot over medium heat, brown the hamburger, sausage and pepperoni.  Once the meat is browned add the onion, pepper, 1 tsp salt, pepper, oregano and garlic powder and cook for about 15 minutes.  

2. Add the tomato paste, sauce, diced tomatoes, and Ragu and stir well then simmer for an hour.  

3. Add ¼ cup parmesan cheese and 1 tsp sugar, stir and cook for 10 more minutes, turn off the heat, set aside.

4. Fill a 4 quart pot ¾ full with water, add 1 tbsp salt and bring to a boil.  Once boiling add the lasagne noodles to the pot one at a time and cook according to the directions.  Drain in a colander.  

5. While the pasta is cooking, add to a large bowl the ricotta cheese, 2 eggs and 2 teaspoons sugar.  Mix well.

To assemble the Lasagne:

1. In a lasagna pan, cover the bottom of the pan with 2 cups of sauce, add a layer of lasagne noodles, spread 1 cup of sauce sauce all over the noodles and sprinkle over top  ¼ cup parmesan cheese.  Add about  ½ cup + ricotta cheese mixture dropped in dollops all over the noodles then use a fork to spread. 

2. Repeat this process 3-4 more times (depending on how deep your pan is but the more layers the better without overflowing the top - you want to have a minimum of 4 layers).

3. Top with 3-4 cups of sauce,  ¼ cup + parmesan cheese and sprinkle with salt and pepper over the top.  You may have some leftover sauce - freeze it and use later.

4. Bake uncovered for 45 minutes or until the sauce is bubbling*.  

5. Let sit for 15-20 minutes, this will allow the lasagne to rest and then set so it does not fall apart when you cut it.

* I would recommend placing the lasagna on a rimmed sheet pan covered with foil to keep your oven clean.

*You can also make this ahead of time (day before), then reheat in the oven. I would suggest you bake it and then let it cool completely (3-4 hours). Then cover the top with plastic wrap then aluminum foil.  When you are ready, reheat in the oven on low 200°F for a few hours.