After reading this recipe you may think that it's too much
work to make Lasagna. Trust
me, (I'm sure you have heard this before)
the extra effort you put forth will bring many raves and " thank
you's" from your guests.
And maybe a couple of
Or a dozen roses!
The Lasagna will need lots of Tomato Sauce for flavor. Before
starting this recipe, go make some Tomato Sauce
with the pork chops and meatballs in it!
If you didn't see the previous note - the Tomato Sauce
and meat will freeze for months. So use some that was
frozen previously or make some fresh sauce.
Well, lets get started
Cook The Noodles
- Boil 2 pounds of Lasagna noodles until they are almost done.
DON'T over cook!
- Rinse in cold water and leave enough water in the pot to keep them covered.
Ricotta Cheese
While the noodles are cooking mix together:
- 4 (15 oz) containers of ricotta cheese
- ½ cup of parsley flakes
- 4 eggs
- 1/4 tsp. garlic powder
- approx. 1/4 c. milk
- approx. 2 cup shredded mozzarella cheese
Tomato Sauce
- Heat up the sauce and the meatballs (warm - not hot)
- Take 7 -8 meatballs out of the sauce and crush them in a bowl
- Thinly slice the pepperoni and place on a dish
Layer the lasagna
- Place a thin layer of tomato sauce on the bottom of 4" deep lasagna pan
- Lay lasagna noodles on top of tomato sauce
(slightly overlap the edges of the lasagna noodles in the pan)
- Add a thin layer of tomato sauce
on the noodles. NOT TOO MUCH - we don't want to make it soupie!
- With you hands make a layer of crushed meatball on the noodles
- Place some thinly sliced pepperoni on the meatballs
- Place an ample layer of ricotta cheese on the above ingredients
- salt (not really necessary, due to high salt content of Parmesan cheese and tomatoes)
- pepper
- Parmesan cheese
- Cover the above with shredded mozzarella cheese
- Repeat these instructions until reaching the top of the pan.
- Cover the top of the dish with mozzarella cheese slices
- Place a thin layer of tomato sauce on top
- Cover top of dish with foil.
- Cook at 350 degrees for approximately 1 ½ hours
- Remove foil when almost done to cook the top of the lasagna
This recipe serves at least 12 very hungry people.
The lasagna also freezes well and can be heated up for a meal later.
- Tomato Sauce
- Meat for the Tomato Sauce
- Chicken Parmigiana
- Preparing The Sauce
- Chicken Parmigiana
- Caesar Salad
- Pasta è Fagioli
- Veal Piccatta
- Veal Marsala
- Fettuccine Alfredo
- Wedding Soup
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