Lasagna Recipe

I've been wanting to post this recipe to my blog for over a year and never got around to it.  Since I designed this recipe to feed an army for the reunion,  I was going to quarter it to make one large deep dish lasagna before I posted it.  But I never did, so I'm just going to post it as is and let you do the math.  :-)

I designed this recipe by combining two recipes together and including what I thought would taste the best.  I think it turned out pretty good.  The only variation from this recipe that we did when making these for the family reunion was instead of using the dried noodles, we used frozen whole sheet lasagna noodles from the freezer section at cash and carry.  One sheet fits perfect for each layer in the lasagna pan.  Makes assembly a little easier.   But using the grocery store dried noodles will work fine.

This is a good recipe for making a bunch of lasagnas to freeze for later use.  If you do use the disposable aluminum half sheet pans, this recipe actually makes six not four.  Since they are a little smaller than the deep dish lasagna pans. If you don't have that much freezer space you can certainly half or quarter this recipe.  Or share with friends.  :-) It's about the same amount of work to make one as it is to make four or six.  So freezing or sharing is a good option.

Enjoy!

lasagna for Stone family reunion (makes 4 half sheet pans)

BOLOGNESE

• 4 pounds mild Italian sausage bulk or casings removed

• 4 pounds lean ground beef

• 4 large white or yellow onions chopped

• 1/2 cup minced garlic (20-30 cloves)

• ¼ cup sugar

• 1 Tablespoon fennel seed

• 1/4 cup dried basil

• 6 Tablespoons dried parsley

• 2 Tablespoons dried oregano

• 2 teaspoons EACH dried thyme, salt, pepper

• 1 #10 can crushed tomatoes

• 1 #10 can tomato sauce

• 2 cups water (or chicken broth)

• 1 29 ounce can tomato paste

CHEESE FILLING

• 1 (5 pound tub) whole milk ricotta cheese

• 1 (2 pound tub) sour cream (or 4 cups)

• 1 (2 pound tub) cottage cheese (or 4 cups)

• ¼ cup dried basil (or dried parsley)

• 1 teaspoon nutmeg

• 6 eggs

• 2 cups freshly grated Parmesan cheese

LAYERS (for each of the four pans)

• 1 cup freshly grated Parmesan cheese x4

• 1 pound shredded mozzarella (4 cups) x4

• 15 classic lasagna noodles (NOT no-boil) x4

INSTRUCTIONS

1. Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.

2. In a large pot, brown ground beef, sausage, and onions over medium heat. Add garlic and and cook 30 more seconds.

3. Add Bolognese spices, stir. Then add liquid ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 30-60 minutes, stirring occasionally, or until Bolognese is reduced but still saucy.

4. While sauce is simmering, preheat oven to 350 degrees F. Add all of the Cheese Filling ingredients to a large bowl and mix until combined.

5. To assemble, lightly grease 4 disposable aluminum half sheet catering pans. Spread 1 ½ cups of meat sauce in the bottom of each prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread a layer of the ricotta cheese mixture for each pan. Top with 1 cup mozzarella cheese followed by ¼ cup Parmesan cheese for each pan. Top with another layer of noodles. Repeat layers (meat, noodles, ricotta, mozzarella, parmesan).  To finish, top with meat sauce, remaining mozzarella (1 cup) and remaining Parmesan cheese (¼ cup). (Pans will be very full.) Cover with disposable aluminum half sheet lids.

6. Place lasagna pans on a baking sheet and bake in preheated oven for 30 minutes. Remove lid, and bake an additional 30 minutes or until hot and bubbly. Let stand 15 minutes before serving. Garnish with fresh parsley if desired.