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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. 




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