Lasagne (A Lot of)

Lasagne (A Lot of)
Recipe type: entrees
  • MEAT SAUCE (Ingredients)
  • 3 tablespoons olive oil
  • 2 cloves garlic, sliced thin
  • ½ cup chopped onion
  • ¼ cup dry red wine
  • ¾ pound sweet Italian sausage, casing removed
  • ¾ pound ground chuck
  • 7 cups all-purpose ground tomatoes
  • 1 teaspoon sugar
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • Salt & freshly ground pepper, to taste
  1. In a heavy pot, warm the oil over med. heat for 1 min.
  2. Add the garlic & cook & stir until toasty brown.
  3. Remove & discard the garlic.
  4. Add the onion & cook for 3 minutes.
  5. Raise the heat to high. Add the wine & cook it off.
  6. Add the sausage & ground chuck. Break up large pieces.
  7. Cook just until the meat is no longer pink.
  8. Add the tomatoes, sugar, oregano and basil.
  9. Reduce the heat to low and simmer the sauce for 45 min. to 1 hour, stirring occasionally.
  10. Add salt & pepper to taste.
  11. Cool the sauce.
  12. This can be made ahead as needed & kept covered in the cooler. This sauce also works great for any pasta with meat sauce dish.

Lasagne (A Lot of)
Recipe type: entrees
  • PASTA AND FILLING (Ingredients)
  • 24 sheets of no-boil lasagne strips (each strip 7 in. x 3-1/2 in.)
  • 4 pounds ricotta cheese drained of excess water
  • 6 extra-large eggs
  • ½ pound grated Parmesan cheese
  • 1-1/4 pounds shredded mozzarella
  • 1 cup chopped flat-leaf parsley
  • 1 tablespoon pepper
  1. In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan, ¼-pound of the mozzarella, parsley & pepper.
  2. Stir vigorously to whip and combine.
  3. Set aside (refrigerate, covered, if not using at once).
  5. Preheat oven to 400 F Spread a thin layer of meat sauce over the bottom o a hotel or baking pan that measures 18-in. x 12-in. x 2-1/2- to 3-inch deep.
  6. Lay six pieces of pasta over the sauce.
  7. Top pasta with some of the ricotta filling.
  8. Dab the top of the ricotta with some of the meat sauce.
  9. Add another layer of pasta, another layer of riotta & more sauce.
  10. Continue in this fashion until the pasta is used up.
  11. You will have 4 layers of pasta (the top layer being pasta).
  12. Top the last layer with the remaining 1 cup of mozzarella, sprinkling it on evenly.
  13. Brush some olive oil over aluminum foil to cover the pan.
  14. Cover pan, oil side down.
  15. Bake lasagne in the preheated over for 30 min.
  16. Remove foil and bake for an additional 10 min., or until cheese starts to show light brown speckles.
  17. Remove pan from oven.
  18. Let stand for 10 min. before portioning.
  19. Serve with additional sauce & cheese on the side.
  20. Cook's Note: After lasagne has cooled enough, you can portion it as you wish, wrap it in plastic & foil and refrigerate. To order, reheat and top it with hot meat sauce.