Sunday Lasagna Recipes

SUNDAY DINNER LASAGNA

Steps:

• In sauce pot heat olive oil to medium-med high heat and add garlic/onions sauté for a few moments and then add both meats until well browned
• Stir in tomato sauce, paste, crushed tomatoes and water (swirl the water around all tomato cans) and then add salt, pepper, sugar, basil, parsley, Italian seasoning and optional red pepper. Add butter and grated parmesan cheese, stir. Simmer for 1½ - 2 hrs covered and stir occasionally. Sauce is even better if left to sit overnight in fridge!
• Preheat oven to 375°F. In 9x13 inch pan put unbaked regular lasagna noodles & hot tap water until they are submerged; let sit for about 10 minutes drain and pat dry.
• In a bowl, mix one egg with salt and chopped parsley to the ricotta cheese, stir in grated Parmesan.
• Spread about 1½c sauce on the bottom of the pan. Lay noodles across top of sauce, spread some ricotta mix and mozzarella. Repeat process until all noodles have been used.
• Top with remaining mozzarella and cover with foil
• Bake for 25 minutes covered and then 25 minutes uncovered (at 375°F) - broil for 5 minutes uncovered if you like a dark cripsy top. Rest for 15 minutes
• ENJOY and Mangia!

VICTORIA GOTTI'S SUNDAY LASAGNA

Steps:

• In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
• Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
• In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
• Preheat the oven to 350°F.
• In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.
• Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.
• Top the noodles with another ladle of sauce.
• Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.
• Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.
• Allow the lasagna to cool for 30 minutes before serving.

SUNDAY LASAGNA

Steps:

• Preheat oven to 375°.
• Make marinara sauce: heat oil, garlic, and crushed pepper flakes in a large pot over medium heat until garlic speaks by sizzling in oil.
• Add in ground meat and onion; cook for 10 minutes, until onion is very soft and sweet.
• Add in tomatoes, basil, oregano, and salt; bring to a bubble; decrease heat and simmer 10 minutes.
• Meanwhile, combine filling ingredients in a bowl.
• Line a lasagna pan with a couple ladles of sauce (about ½ cup).
• Place a layer of lasagna noodles on top of sauce; cover with a layer of cheese filling.
• Add a touch of grated cheese and a few dots of sauce.
• Place another layer of noodles in pan going in opposite direction, breaking pasta if needed to make it fit.
• Repeat process until pan is full.
• Top with mozzarella cheese.
• Cover pan with plastic wrap, then foil.
• Place in oven and cook 45 minutes to 1 hour, or until liquid is absorbed and noodles are tender.
• Uncover and place under broiler to brown cheese.

EASY LASAGNA

Steps:

• Preheat oven to 350°.
• In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
• In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
• Add water and all but 1 cup of spaghetti sauce to beef.
• Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
• Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
• Spread half the cheese mixture over the noodles.
• Spoon a third of the beef mixture over the cheese layer.
• Repeat layers once.
• Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
• Cover and bake 50 minutes.
• Sprinkle remaining mozzarella cheese over the top.
• Let stand 5 minutes before serving.