"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lasagna Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 pieces of cooked lasagna
1 jar of vodka cream pasta sauce
1 can tomato puree
15 ounce tub of whole ricotta cheese
2 eggs
1 lb whole milk mozzarella cheese, preferably sliced
1/2 lb sliced or shredded provolone cheese
1/2 cup freshly shredded parm/reggiano cheese
11/2 lb ground beef
salt
garlic pepper
granulated garlic
basil

Directions:
Directions:
In medium bowl, mix ricotta with eggs. Mix well until creamy. Add 1/2 tsp. salt and two or three shakes of garlic pepper. In another medium bow, mix pasta sauce and tomato puree.
Brown meat. Cover bottom of 8 x 12 pan at least 3 inches deep, with layer of sauce - about 1/3 cup. Cover with 3 noodles with edges touching. Spoon and spread ricotta over noodles using 1/3 of mixture. With a spoon or small ladle, spoon pasta sauce over ricotta - spooning gently - about 1/4 of total. Shake granulated garlic over sauce along with some salt. Sprinkle meat next, about 1/3 of the total meat. Break mozzarella into pieces and place on top of meat evenly about 1/4 to 1/3 of the pound. Repeat with provolone - not quite as much. Cover with another layer of 3 noodles. Repeat steps twice. Cover with last layer of noodles. (Should have 4 layers total.) Cover with any remaining pasta sauce, whatever is left of mozzarella and provolone cheese. Sprinkle Parmesan/reggiano cheese on last, then another shake of granulated garlic, salt and pepper and a 3 or for shakes of dried basil. Pan will be FULL, maybe a little over. Cover with foil and bake on a cookie sheet with edges at 350 for 45 minutes. Uncover, and bake another 30 minutes - browning top. Remove from oven and let sit for about 10 to 15 minutes.

Personal Notes:
Personal Notes:
This can be made a day or two ahead of time, just be sure and bring to room temperature before baking.

 

 

 

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

 

 

223W  

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!