This recipe is for my mom’s lasagna. This recipe will serve approximately 10-12 people. You will make two types of sauces in this recipe, a bechamel sauce and a red sauce. There are two options for the red sauce, one with meat or vegetarian.
1 16 oz pack of lasagna pasta (imported Italian)
1/2 lb of buffalo mozzarella (slice it thinly, apprx 15 slices)
1 ˝ cups parmesan (freshly grated)
1/2 medium onion
3-4 basil leaves (chopped)
6 tablespoons butter
4 ˝ tablespoons all purpose flour
3 cups heavy whipping cream (not ultra-pasteurized)
Salt and pepper
<<choose remaining ingredients based on your red sauce preference>>
Meat sauce Ingredients
1 28 oz can of Cento* crushed tomatoes
2 lbs of ground round or ground sirloin
3 cloves of garlic (minced)
Vegetarian Sauce Ingredients
1 28 oz Cento* Whole Peeled Tomatoes
1 tablespoon dried oregano
˝ tablespoon of sugar
*Cento is my mom’s preferred brand of Italian canned tomatoes, but she says most Italian brands are good.
Directions for Red Sauce
Half of a medium size Onion - finely chopped. Sauté in olive oil. Add 3 cloves minced garlic for 30 seconds. Add 2 pounds of Ground Round or Ground Sirloin – Cook until brown and add salt and pepper and basil (3-4 leaves). Strain and drain meat of excess water and fat. Add 28 oz can of crushed tomatoes (Cento).
Cut a medium onion in half. Brown one half of the onion in olive oil in a sauce pan. Add 28 oz can of Cento Italian style whole peeled tomatoes. Add 1 tablespoon dried oregano. Add salt and pepper and ˝ tablespoon of sugar. Add 3 to 4 chopped basil leaves. (You can add garlic as well if you like). Discard the onion half after the sauce is finished (it is just to add flavor).
Directions for Lasagna Noodles
1.Boil pasta for 8 minutes.
2.Drain under cold water and lay flat on towels to dry.
Directions for Bechamel Sauce
1.In a small saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture begins to bubble, about 2 minutes.
2.Gradually stir in the hot cream (you can heat the heavy whipping cream in the microwave) Continue to cook, stirring constantly, until the sauce come to a boil. Reduce the heat and simmer, continuing to stir, 2 to 3 minutes longer, or until very thick. Season to taste with salt and pepper.
Directions for Assembling the Lasagna
1.In a deep lasagna pan begin layering with thin layer of red sauce
2.Add first layer of pasta (approximately 5 noodles) on top
3.Then add layer of red sauce (about 1cup) and béchamel sauce (1 ˝ cups). Sprinkle 3 tablespoons parmesan on top. Then layer a third of the mozzarella slices (5-6 very thin slices).
4.Add second layer of pasta (approximately 5 noodles) on top
5.Then add another layer of red sauce (about 1cup) and béchamel sauce (1 ˝ cups). Sprinkle 3 tablespoons parmesan on top. Then layer a third of the mozzarella slices (5-6 slices)
6.Add third layer of pasta (approximately 5 noodles) on top
7.Then add another layer of red sauce (about 1cup) and béchamel sauce (1 ˝ cups). Sprinkle 3 tablespoons parmesan on top. Then layer a third of the mozzarella slices (5-6 slices).
8.Add fourth and final layer of pasta (approximately 5 noodles) on top. Then layer red sauce and parmesan.
Directions for Cooking
1.Cover top of lasagna dish with cover or foil
2.Place assembled lasagna dish into oven for 30-35 minutes at 375 degrees
3.Remove top and let sit for 10 minutes
You can assemble the lasagna up to two or three days before you plan to serve it and place in the refrigerator until you are ready to bake. When you remove the lasagna from the fridge, make sure to let it warm to room temperature before you put it in the oven.
It is OK to email this member (but you must sign in first).