Somebody told me recently about a lasagne recipe that I should try. She said it is the best lasagne ever. I smiled in a my sweet southern way and said thank you! In my mind, I knew the best ever recipe was safe and sound at home in my cookbook! My mother in law has been making it for years, and everybody in my family now has the recipe. Guess what? All those wonderful Southern cooks have proclaimed it is the Best ever!
One thing I’ve learned is that it is a real pain to make. So, if I’m going to all that much trouble , I double or even triple the sauce recipe. I usually make the sauce the night before, then assemble the next day. After the lasagne cooks, let it sit for at least 30 minutes. One thing is for sure, this is slow food. Settle in the kitchen, get somebody to help chop and keep you company. Heck, you can even get somebody yo pour you a glass of wine! Serve this with a great salad and some delicious crusty bread! My wine preference is a Cabernet Sauvignon. Don’t ask me if it is the proper pairing. It is just my favorite. Feel free to share what your favorite is!
Tomatoes, 1 lg can Italian brand
Tomato paste, 2 cans
Ground pork, 1/4 lb
Ground beef, 1/4 lb
Garlic, one clove chopped
Onion, 1/2 cup finely chopped
Italian parsley, chopped
Oregano, dried 2 teas
Salt, 1 Tablespoon
Pepper, 1/4 teas
Olive oil,1/4 cup
2 lb container ricotta cheese, whole milk
2 eggs, beaten
Romano cheese, use the good stuff for this, not the cardboard nasty kind.
9 Lasagne noodles
1 lb mozzarella cheese, sliced thinly
Sauté onions and garlic in olive oil in a Dutch oven until soft and the kitchen smells delicious. Brown ground beef in a separate pan, draining and discarding excess grease, add to onion mixture. Brown ground pork and repeat draining and discarding of grease. Add tomato paste and cook for a minute or two. Add remaining sauce ingredients.
Cook for 3 hours covered, stirring occasionally. Let sit for an hour . This can be made a day ahead. Since this is such a lengthy process, I usually at least double the recipe because it is a real treat to have homemade spaghetti sauce this yummy. It freezes really well too.
Filling, mix ricotta, eggs, chopped parsley,
Layer sauce, noodles, ricotta mixture, mozzarella cheese, Romano cheese. End with sauce, sprinkle with more Romano cheese. Should make two layers in a 9″ X11″ pan.
Bake at 350 degrees for about an hour . Let sit for at least 30 minutes before cutting.