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The final product–served with Caesar salad

Last Tuesday, I spent around $30 to make my mother’s lasagna. It was an all-night affair, but I came away with two pretty large lasagnas—one to serve the next day to my friends—and the other I froze back for a later meal….which would be happening tonight. I know, a week later isn’t what people expect when you freeze back meals, but I’ve been thinking about how delicious it was—and how I was kind of over cooking for the next few days—so I went ahead and pulled the second one out of early retirement.

Some tips before you begin. Unless you are cooking for six or more, I would use a smaller, square pans and split up your noodles, sauce, and cheese into two or three dinners. It means you’ll be stuck with fewer leftovers. Also, I tested out both regular noodles and oven-ready noodles you don’t have to boil first. The no-boil noodles worked out fine, but you will want to drown them in a little more sauce or else the outside is a little tougher than usual. Definitely a time saver.

Patricia’s Lasagna

  • 1 package lasagna noodles
  • 12 oz. ground beef
  • 4-6 Italian sausage links–sweet
  • 1 c. chopped onion
  • 2 cloves minced garlic
  • 2-3 jars spaghetti sauce
  • 1 T. flour
  • 1/2 c. red wine
  • 1 chopped tomato
  • 1 chopped zucchini
  • 6-8 oz. fresh mozzarella–sliced
  • 15 oz. ricotta cheese
  • 1 T. fresh basil, chopped
  • 1 beaten egg
  • 1 T. parsley
  • Parmesan Cheese
  1. Sauce: In a dutch oven (trust me, you’ll need to space) cook the sausage, ground beef, onions, and garlic until meat is brown. Add in flour to thicken sauce, then tomatoes, zucchini, and 2 jars of tomato sauce. Season with salt/pepper. Add in red wine, bring to a boil, then lower heat to a simmer.
  2. Meanwhile, cook the noddles. (Or buy oven-ready noodles and forget this step!) and slice your cheese. 
  3. Ricotta Sauce: Beat egg and add in ricotta, basil, and parsley.
    Ricotta Sauce
  4. Layering: Start with a layer of sauce, then begin layering: noodles, ricotta, sauce, noodles, mozzarella, sauce. Repeat once and you should have a pretty decently high lasagna. Shave some Parmesan on top:

    The final lasagna
  5. Cover with foil and store in freezer for two months. OR heat oven to 350 degrees and bake for 30-40 minutes until it’s nice and bubbly.