Mangia, mangia! It’s Lasagna!

Lasagna 1

I met my “Italian Stallion” when I was a senior in High School. It’s been twenty-eight years of marriage and the boy still makes my heart flutter. I’m grateful he popped the question all those years ago. I’m also grateful to his mother for her incredible cooking!

I still remember the first time I had Carm’s lasagna. Glasses of red-wine were raised and “Mangia, mangia!” (“Eat, eat!”) reverberated around the table. 

It. Was. So. Good!

This recipe is tasty but it also ends itself well to the DoAhead of freezing. It makes such a large quantity that I cook it in a large, rectangular roaster. One roaster full will easily feed twelve people.

The other advantage of this recipe is that it lends it self well to the use of pre-made sauce (I usually buy Ragu). If you’re shy on time-purchase the sauce! But if you’re a hard-core foodie you can take it up a notch by substituting the Ragu with this amazing marinara. I’ve done both…pre-made and home-made. Either way it turns out delicious!

Let’s get going so you can raise those glasses and EAT!

{Be sure to check out DoAhead Dining next Monday…I’ll share a Tiramisu recipe that’s the perfect complement to any Italian dinner.}

Your DoAhead Friend,

Cindy

Carm's Lasagna
Print Recipe
Lasagna...quintessential Italian! This recipe is simple, delicious and a great DoAhead. I'ts one of our family favorites!
Servings Prep Time
12-15 25 minutes
Cook Time Passive Time
10 minutes 90 minutes
Servings Prep Time
12-15 25 minutes
Cook Time Passive Time
10 minutes 90 minutes
Carm's Lasagna
Print Recipe
Lasagna...quintessential Italian! This recipe is simple, delicious and a great DoAhead. I'ts one of our family favorites!
Servings Prep Time
12-15 25 minutes
Cook Time Passive Time
10 minutes 90 minutes
Servings Prep Time
12-15 25 minutes
Cook Time Passive Time
10 minutes 90 minutes
Ingredients
Meat Sauce
Filling
Pasta
Topping
Servings:
Instructions
  1. Meat Sauce: Brown the Ground Beef. Season with garlic salt while frying. Add 2 jars ( 90 ounces) of Ragu (or other sauce of choice) and 1/4 cup Romano cheese. Lightly oil roaster. Cook sauce at 250 degrees for 30 minutes or until bubbly.
  2. Filling: While the meat sauce is cooking put the eggs in a large bowl and whip them. Add parsley and pepper. Stir. Add cottage cheese, Romano cheese and mozzarella cheese. A large spoon may suffice for mixing but I usually roll up my sleeps and mix with my hands!
  3. Once the meat sauce has started to bubble remove from oven and transfer sauce to another large bowl (or pan.) Use the roaster the sauce cooked in for assembling your lasagna
  4. Layer: Meat sauce on bottom, noodles, meat sauce, filling, noodles, meat sauce, filling, and so on. End with cheese filling on top.
  5. Cook lasagna for 50 minutes at 300 degrees Fahrenheit.
  6. Topping: Cook remaining jar of sauce in stove-top pan. Add the 1 1/2 cups of ground beef that were held back, in addition to 1/4 cup Romano cheese.
  7. Once Lasagna is cooked through remove from oven and allow it to cool for 15 minutes. Don't skip this step! The lasagna will set-up if allowed to cool. It will look so much more beautiful (and appetizing) when plated if allowed to cool.
Recipe Notes

This recipe is often our go-to for Christmas Dinner or big family gatherings but it would also be terrific for cold winter nights. There's nothing like a meal of pasta to put "fuel in the furnace" and keep the family warm!

Remember: unless you are feeding a huge crowd you are sure to have leftovers. It freezes beautifully. Simpy place leftovers in a greased foil pan and freeze. Reheat "low and slow" for best results. **This recipe is also a terrific DoAhead because it can be made up in advance and frozen PRIOR to cooking. Simply thaw and cook as directed.

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Comments

  1. My Lauren and I love Lasagna! This may just have to be our icy night dinner. Sleet is falling in the great state of NC! Love the new recipe app!!!!

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