Lasagna

If you are visiting this  then you must love lasagna as much as I do! It's a great meal that can be made well in advance and frozen. When I make lasagna, I make at least 2 trays and freeze one for another night! It can be labour intensive as there are several steps involved but the end result is well worth the work!  There are many different ways of making lasagna and I truly believe there isn't one "right" way. The best way is the way that works for you! This is the way my mother makes lasagna and I've only recently returned to this version. I have tried it several different ways but I find that for me, this one works best. For this version you will need to make sugo di carne. Please look at my sugo di carne recipe to make the sauce. When making sauce for lasagna I like it super meaty so I add another pound of ground beef and 6 italian pork sausages. I add a layer of ricotta cheese to my lasagna but I am aware that it is not everyone's favourite. You can certainly leave it out if you wish! Serve with some garlic bread and a salad and you have a hearty and delicious meal!

If you are planning on freezing a tray then do not bake the lasagna. Wrap with plastic wrap and tin foil and freeze. If you have large enough freezer bags that would give it an extra layer of protection. This recipe yields one large 9x13 lasagna tray.

Ingredients

• sugo di carne (meat sauce)- I use a medium sized saucepan with a 4 quart capacity. 
• 6 italian pork sausages
• 1 package of lasagna sheets dried or fresh
• 1 container of ricotta (280 g)-optional
• grated parmigiano reggiano (about 1 cup or QB)
• shredded mozarella cheese (approximately 500 g or QB)

Directions

1. If you are making the sauce the same day then start that earlier in the day so that it has time to simmer and build flavour. Use extra ground beef or brown more and add to existing sauce.
2. Remove casings from sausages, brown and add to sauce. Sauce should be nice and meaty. 
3. Put on a large pot of water to boil. When it comes to a rolling boil, salt generously and add the pasta. Gently stir the pasta sheets making sure they don't stick to bottom. 
4. Cook pasta to almost al dente and drain. The pasta will continue to cook in the sauce.
5. Now it is time to layer the lasagna!
6. Ladle sauce on bottom of pan and spread around 
7. Put down your first layer of pasta. Overlap the sheets a little bit. You may have to cut to fit.
8. Ladle sauce and spread evenly to cover all the pasta
9. Stir the ricotta and spread evenly over the sauce
10. Sprinkle mozarella and parmigiano generously over the ricotta.
11. Repeat the process (except for the ricotta)
12. You should be able to create about 4 layers.
13. Top layer should have a nice generous amount of mozarella.
14. Add some more sauce to pan to ensure there is enough liquid.
15. Cover with tin foil
16. Bake at 350 degrees for half hour
17. Remove tin foil and bake for another 15 minutes. 
18. If lasagna appears dry add some more sauce or a bit of water
19. Turn off oven and let lasagna stand for about 10 minutes to allow pasta to absorb liquid and layers to solidify.
20. Cut and serve!

Buon appetito!

Fatto con amore,

Elena 💜