Aunt Tina’s Pure Italian Lasagna
Aunt Tina’s Pure Italian Lasagna
This family recipe can be modified easily. I never measure the spices but have put approximations below. I usually taste as I go and adjust accordingly. If you prefer a store-bought sauce, feel free to use it.
Ingredients
1 box lasagna noodles - You can cook the noodles according to package directions OR choose to do a non-cooked noodle version.
8 oz shredded mozzarella
1 – 2 tablespoons olive oil
Sauce ingredients:
1 28-ounce can tomato puree
1 lb ground beef, browned and drained
1 tbsp basil
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp sugar
½ tsp chili powder
¼ cup grated parmesan or Romano cheese (either works well)
Optional sauce extras: ½ cup dry red wine, Italian sausage
Cheese mixture ingredients:
1½ pound ricotta cheese
2 tsp fresh parsley (dried parsley will also work)
1 tsp salt
½ tsp pepper
1 egg
¼ cup grated parmesan or Romano cheese
Mix all the above ingredients together. Cover and refrigerate until ready to start building your lasagna.
Making the sauce:
In a large pot, brown the ground beef. Drain the fat from the ground beef. Add the tomato puree, basil, oregano, salt, sugar, garlic and chili powder to the pot. Sauce will be thick, so add water to bring to desired consistency. Bring to a boil. Once the sauce boils, reduce the heat to a simmer and add the parmesan or Romano cheese. Cook sauce, stirring often, for 1/2 hour minimum. (Hint: the longer you cook the sauce, the better it will get. I like to cook it for at least 3 hours.)
While the sauce is simmering, prepare cheese mixture and refrigerate.
Build lasagna:
1. Spread 1-2 tbsp olive oil on the bottom of a 9x 13 pan. Add 1 cup of sauce and spread around the pan.
2. Put your first layer of noodles into pan.
3. Dollop several tablespoons of the ricotta mixture on top of the noodles. Spread the mixture over the noodles evenly.
4. Spread 1 cup of sauce over the ricotta mixture. Note: if using the non-cooked noodle method, add a bit more sauce. The bottom will need to be saucy in order for the noodles to cook.
5. Add another layer of noodles
6. Add another layer of ricotta mixture
7. Repeat steps 5 and 6.
8. On top of the last ricotta layer, spread out 16 ounces of shredded mozzarella.
9. Add another layer of noodles.
10. Liberally pour sauce over the top of the entire pan, being sure to add sauce along the sides.
11. Sprinkle additional parmesan or Romano cheese on top
12. Cover and cook at 350° for 35 minutes (for pre-cooked noodles); 45 minutes or until knife passes through easily (for non-cooked noodles)