In the past I have struggled with making lasagne. Not sure why, but it hasn’t really turned out amazing before.
This recipe reminds me of an old Italian lady sharing her recipe. There aren’t really measurements, you kind of have to cook by feel. I am okay with that, but if you don’t have a great cooking skill, this may be a challenge.
For the pasta sauce, I made a big patch using hamburger and ground pork. I like the way the sauce tastes using both meats. I also added onion, garlic, and a variety of spices including basil and oregano.
The recipe did make two 13x9 pans of lasagne. This was great, because I made it for an event.
The flavors meld well together. The end result is a delicious, cheesy lasagne that is packed with flavor. There wasn’t any left out of both pans, so I think others agreed.
LASAGNE
Double Portion Italian Meat Sauce
3/4 Pound Ricotta
1/3 Pound Mozzarella
1/2 Pound Grated Parmesan
3/4 Pound Lasagne Noodles
Cook pasta to al dente. Preheat oven to 350 degrees. Spread a thin layer of sauce, then a layer of pasta in the bottom of two 13x9 pans. Cover with a sprinkling of each of the three cheeses. Spoon another layer of sauce over all, then another layer of pasta. Continue to build layers, reserving enough sauce to cover the final layer of pasta and enough parmesan to dust the top. Bake 30 to 40 minutes.
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