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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gram Vella's Lasagne Recipe

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This recipe for Gram Vella's Lasagne is from Back to our Roots, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
2 cans of plum tomatoes
2 cans of Contadina paste
2 cans water
2 tbsp. sugar
2 tbsp. salt pepper to taste

Meatballs:
Per 1 lb. hamburg
4 pc. bread wet (break up)
Garlic,
grated cheese,
parsley,
salt, pepper
2 eggs

Lasagne:
lasagne pasta
hunks of romano cheese
mozzarella cheese
Directions:
Directions:
Combine all of the sauce ingredients and bring to a boil. Lower heat to a simmer for 4 hours. Move on to making the meatballs.

To make the meatballs, combine all the meatball ingredients and make the balls.
Brown meatballs and them add to sauce. Save the fat in the pan. Fry minced onion, 2 cloves garlic, hunks of romano cheese in fat from the meatballs….add to sauce.
Simmer for about 4 hours. Cook lasagna according to pkg. directions. Drain. Mash meatballs. Start with sauce in bottom…layer..lasagne..meatball
Mozzarella.. sauce.

Finish with cheese on top... 30 minutes at 350 degrees. Let set 20 minutes before serving.

I use bread crumbs in the meatballs if I don’t have stale bread. Also, use ground pork with the ground beef for more flavor to meatballs. Optional...add sliced boiled eggs to layers..
Personal Notes:
Personal Notes:
Submitted by Carol Norrie:

This recipe was Auntie Annie Aloisa’s which she obtained from a 5 star restaurant in NYC.
Gram Vella made this every Christmas Eve.

I made this with Gram in her kitchen at 54 Elm St. when I was in 8th grade for a home economics class. The class was doing International dinners and we had to invite a member of the staff to our dinner. We invited the principal…Mr. Cerrato..you guessed it …nice Italian guy. He loved it and I shared this recipe with him.

NOTE: I DOUBLE THE SAUCE RECIPE AS I USE A LOT OF MEATBALLS IN THE LASAGNE.

 

 

 

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