"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lasagna Recipe

  Tried it? Rate this Recipe:


This recipe for Lasagna, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Miller
Added: Friday, October 16, 2009


(Make this day ahead so noodles absorb liquid)
1 pkg. fresh sweet Italian sausage
1 pkg. fresh hot Italian sausage
1 large yellow or white onion
6-8 garlic cloves,peeled
2 - 28-oz. cans Crushed Tomatoes
2 - 28-oz. cans Tomato Sauce
1 - 28-oz. can Diced Tomatoes
1 c. beef broth (low sodium)
1 - 6-oz. can tomato paste
2 TBS. dried basil
2 TBS. dried parsley
2 TBS. dried oregano
1 TBS. fennel
1 tsp. salt
1/2 tsp. pepper

Center filling:
16 oz. Ricotta cheese
2 whole eggs, beaten
1 tsp. pepper
1/2 c. fresh chopped parsley
1 tsp. fresh basil (can use dried)

3 large pkgs. Mozzarella cheese
1, 8-oz. container fresh Parmesan cheese
1, 8-oz. container fresh Romano cheese

1 pkg. lasagna noodles

Brown sausage in a large skillet and drain grease. Using a food processor, pulse the onion until finely chopped and set aside. Chop garlic cloves in the processor and set aside. Heat 2 TBS. olive oil in a skillet and cook the onion for about 3 minutes, then add the garlic and cook until translucent (about 3 more min.).

In a large stock pot place the browned sausage, stir in the onion/garlic mixture and let cook for 1-2 minutes, then add the crushed tomatoes, diced tomatoes, tomato sauce and the paste. Stir in the beef broth
and the spices. Stir in 1 tsp. baking soda (note: this cuts the acidity in the tomatoes). Cook this mixture for 3 hours using very low heat and do not cover.

In a medium sized bowl combine the ricotta cheese, the 2 beaten eggs, the pepper and parsley.

To assemble:
Using a large lasagna pan that has been sprayed with oil, place one layer of uncooked lasagna noodles. Cover with 1/3 of the tomato mixture, then drop dollops of the ricotta mixture over the top. Sprinkle 1/3 of the Romano cheese over the top, then cover with some of the low-skim Mozzarella cheese and sprinkle the Parmesan over the top. Repeat this 2 more times, using all the ingredients. Cover with foil.

Place in a hot 375 oven and cook for 25-35 min. Remove foil and cook for another 15-20 min. or until the top is nicely browned. Let stand for 10 min. and cut into pieces.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
6 hours total




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!