Skip to main content

Grandma Style Homemade Lasagna

 


Grandma Style Lasagna -Photo Ryan Cozart
We made this with our friend Ryan on our Youtube Channel, and since we kept referring to the measurements as Grandma Style, this is our Grandma Style Lasagna.
Lint to the video HERE
Years ago I asked my Italian friend Tara if she would be willing to share her sauce recipe. She sent me this....


Hopefully she doesn't kill me because I am not sharing her sauce recipe as she sent it to me. Its a mash-up of her recipe with a lasagna recipe I found online that I felt would be vastly improved if made the sauce like Tara's secret recipe. 

So here we go. I have served this for many Christmas Parties, Sunday dinners, and any day that would be made better by a slice of homemade lasagna. 

For the Meat Sauce:
Enough Extra Virgin Olive Oil to cover the bottom of a heavy stock pot
1 Onion, diced
5-6 cloves of Garlic, chopped
4 14 oz cans Diced Tomatoes
2 14 oz cans Tomato Sauce
1 6 oz can Tomato Paste
1/2 C Red Wine
Handful of fresh Parsley, chopped
A few Basil leaves
2 Tbs Sugar
1 lb Ground Beef
1 lb Italian Sausage

For the Lasagna
12 Lasagna Noodles
16 Oz Ricotta cheese
1 egg
1 lb Mozzarella cheese, shredded
1 C Parmesan cheese

In a large stockpot over medium heat pour enough Olive Oil to cover the bottom of the pot. Toss in onion and garlic and cook for about 4-5 minutes. Add in ground beef and Italian sausage and cook thoroughly.
 
Next add in remaining sauce ingredients and cook over low heat for 2-4 hours (I like to do this in a slow cooker).

When sauce is almost done, preheat oven to 350 degrees and boil lasagna noodles according package directions. Set aside.

Mix egg, ricotta, and parmesan in a medium bowl. Set aside.

To assemble lasagna spread a thin layer of sauce over the bottom of a deep 13 x 9 baking pan. Place 3 noodles over  the thin layer of sauce. They don't need to touch, they will spread a bit during baking when they absorb the sauce. After that spread about a third of the ricotta cheese mixture over the noodles, top with 4 oz shredded mozzarella then more sauce. Repeat the process for a total of three layers then top with noodles and remaining sauce. 

Bake uncovered for 45-50 minutes then top with remaining 4 oz of mozzarella cheese and bake an additional 15-20 minutes. Let cool for 15 minutes before slicing so it can set up a bit. 




Labels:

Comments

Post a Comment

Popular posts from this blog

Grandma's Harvey Wallbanger Cake Makeover

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients:  1 3/4 C Sugar 3/4 tsp Sal...
Post a Comment
Read more

Sourdough Discard Chocolate Cake

I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products.  I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet. Ingredients: 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 2 eggs 1 tsp vanilla extract 3/4 cup oil 1/2 cup sourdough discard 1/2 cup granulated sugar 3/4 cup brown sugar 1 cup milk of choice 1/2 cup hot, fresh and strong brewed coffee Preheat oven to 350° and grease a bundt pan, set aside. In a large ...
Post a Comment
Read more

Pumpkin Waffles

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles.  Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes.  Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin  2 TBS Molasses  2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder  1/2 tsp Salt 1/2 C Butter, melted  Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat th...
Post a Comment
Read more