MY MOM'S LASAGNA
Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top.
Provided by Rich Madigan
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
- Bake in a preheated oven for an hour. Remove the foil and bake another half hour.
Nutrition Facts : Calories 813.5 calories, Carbohydrate 90.2 g, Cholesterol 82.9 mg, Fat 30.4 g, Fiber 8.5 g, Protein 47 g, SaturatedFat 14.9 g, Sodium 1150.3 mg, Sugar 8.8 g
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Abdullah Abid
[email protected]I'm a vegetarian and I love this lasagna. I just substitute the ground beef for lentils or beans.
K Alberto
[email protected]This lasagna is a great way to get kids to eat their vegetables. They'll never know they're eating spinach and zucchini!
Iced Tea
[email protected]I love that this lasagna can be made ahead of time. It's so convenient for busy families.
Aaliyha Garza
[email protected]This is the perfect lasagna recipe for a special occasion. It's sure to impress your guests.
Jannatul Khuled
[email protected]This lasagna is a great way to use up leftover meat and vegetables. I always have a container of it in my freezer for busy weeknights.
Queen chomba
[email protected]I followed the recipe exactly and my lasagna turned out dry and overcooked. I'm not sure what went wrong.
Muhamet Llugani
[email protected]This lasagna is a bit bland for my taste. I think it could use more seasoning.
Tuhin Hussain
[email protected]I'm not a big fan of lasagna, but this recipe changed my mind. It's so flavorful and cheesy, I couldn't get enough of it.
Emma Mccall
[email protected]This lasagna is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and hearty meal that the whole family will love.
Abdullah Shuraim
[email protected]I love how easy this lasagna is to make. I can prep it in the morning and then just pop it in the oven when I get home from work.
mandi
[email protected]This is the best lasagna recipe I've ever tried. The sauce is so flavorful and the cheese is gooey and melted perfectly.
Rifat Sarkar
[email protected]I've made this lasagna a few times now and it's always a hit with my family and friends. It's so easy to make and always turns out delicious.
Bradley Tolbert
[email protected]This lasagna is a true delight! The combination of flavors and textures is just perfect. I especially love the crispy edges of the lasagna sheets.