This is my mother’s lasagana. Well, pretty much. The only things I did differently than my mum does— I added sausage and I used homemade ricotta, mozzarella, sauce and noodles. My mum doesn’t use fresh mozzarella at all actually... so if you’d rather not then you definitely don’t have to, it will still be very yum. But the homemade mozzarella and ricotta make it much creamier. But besides all that it’s basically my mum’s recipe. My mother has made this for as long as I can remember and she’s honestly ruined me for all others. Like I don’t even like getting lasagna at restaurants because hers is better. Maybe it’s all speculation. Maybe. But maybe hers really is that good. Maybe you should make it and find out. Let’s make lasagna together.
Get all your stuff out. Starting with meats and spices.
For your ricotta mixture: eggs, Parmesan, spinach, basil, oregano, parsley, fresh crumbled mozzarella, and homemade ricotta. Stir to combine.
Fresh mozzarella, crumbled.
Hard mozzarella, shredded.
Lasagna noodles. Enough to cover your dish three times. Either use “no boil” or fresh pasta.
Pasta sauce. Homemade or Prego. Those are your only choices. This here is homemade sauce and a reused Prego jar. Haha.
Brown your meat with the spices. Pour in your sauce.
Get everything together all cozy with your casserole dish.
Begin assembly with a little bit of sauce, so the noodles won’t stick.
Layer on noodles. My sisters are probably looking at this thinking that I’m crazy because the noodles aren’t covering the whole surface. If you’re more of a perfectionist than me, then by all means make sure you cover every centimeter. But I don’t care too much. So I do it like this.
Dollop on 1/3 of your ricotta mixture. Spread it around till it’s even.
Layer on 1/3 of your meat sauce.
Crumbled mozzarella followed by shredded mozzarella. But use less than 1/3 of what you have so that your final layer can have the most coverage.
Begin again. Noodles.
Once more all the way through.
See, that’s the kind of coverage we’re looking for. Bake at 350° for 45 minutes.
Guys. I know these photos are ugly. I lost daylight.
**updated photos of the finished product. Don’t mind the different dish**
(feeds 8-10 people)
1.5 lbs ground beef
1 lb Italian sausage
1 teaspoon each- oregano, parsley, salt and pepper
3 cups pasta sauce
1 cup shredded Parmesan
1 cup Cooked spinach
1 Tablespoon each- basil, parsley and oregano
1/2 cup fresh mozzarella crumbled
30 oz Whole milk ricotta
1 lb fresh mozzarella crumbled
2 cups hard mozzarella shredded
Lasagna noodles (enough to line your dish three times)
•Brown your meats with the spices and then add the sauce.
•Mix all of your ricotta ingredients together.
•In a 9x13in casserole dish, spoon a little bit of your meat sauce just so the noodles don’t stick to the dish.
•Layer noodles on top just to cover the surface.
•Layer on 1/3 of your ricotta mixture. It’s easier if you dollop the mixture around and then spread it.
•Layer on 1/3 of your meat sauce.
•Layer on some of both of your cheeses... but use less than 1/3 because you definitely want the most cheese for the very top!
•Keep layering in that order until your dish is full or you’ve run out of ingredients.
•Bake at 350° for 45 minutes or until the top is beautifully bubbly and brown.
•Serve to the people you love most.
Something you want to make together? Let me know in the comments.