Ok, since she brought it up, and I always tease about making it in chat I will add my recipe too
. Warning!! This makes a BIG HUGE GINORMIS lasagna, one that will last you a week if not longer, plus it freezers great. This is my families recipe passed down from my scilian grandmas side.
Big lasagna pan, or casserole dish, and I mean BIG
1 pkg of lasagna noodles
2 lbs of ground beef, 15% or leaner
3 lbs of mozzarella cheese, grated
fresh romano and paramesano cheese(mix with the mozzarella)
one big tub of ricotta cheese(yes I use ricotta, cottage cheese is so......american
)
a small can of tomato paste
a can of tomato sauce
a can of diced tomatoes
oregano, thyme, sage, tarragon, basil, bay leaf and lots of it(I grind it all but the bay leaf up in a mortar and pestle so that it all blends together and the oils are released)
one large onion diced in about 1 inch chunks or smaller
lots of garlic
salt and pepper
olive oil
Brown the ground beef in a large pan/skillet with olive oil, add the salt and pepper, garlic, herbs while the meat is almost done browning. Add the onion, a half cup of ricotta cheese and canned tomato stuff when done and let simmer for about 10-15 minutes on low heat. Turn off heat and wait for the next step, and don't forget to remove the bay leaves!
While the sauce is simmering cook the lasagna noodles according to package, which usually takes about 12 minutes to get them almost aldente. Make sure to salt and oil the water as this will help the noodles cook faster and help keep from sticking so bad later on. When the noodles are almost soft, but not as soft as you would get as regular pasta, dumb them in a colander and rinse with cold water to stop the cooking for a little bit and to make them easier to handle. The noodles will break if you are not gentle with them, I usually lay them on damp paper towels so the don't stick so much, plus the olive oil helps.
Preheat oven to 375 degrees.
Once everything is set grab your pan and coat the bottom with olive oil. Next you are going to layer the ingredients together. On the bottom slather a good amount of the sauce as the first layer. next follow with the noodles, laying them neatly and almost over lapping. Next gently spread a good amount of ricotta on top of the noodles, just enough to cover(its also easier to spread if you stir it first). Another layer of sauce and the a big helping of mozzarella cheese mix. Repeat layering starting with the noodles until you either run out of noodles, sauce or room. The last layer you will add all the cheese you have left over so that the entire top is nothing but cheese.
Bake in the oven for at least on hour, or until most of the cheese is a nice golden to deep brown.
Once done, let sit for at least 15 minutes or till its cool enough to eat. Enjoy!!
. Warning!! This makes a BIG HUGE GINORMIS lasagna, one that will last you a week if not longer, plus it freezers great. This is my families recipe passed down from my scilian grandmas side.Big lasagna pan, or casserole dish, and I mean BIG
1 pkg of lasagna noodles
2 lbs of ground beef, 15% or leaner
3 lbs of mozzarella cheese, grated
fresh romano and paramesano cheese(mix with the mozzarella)
one big tub of ricotta cheese(yes I use ricotta, cottage cheese is so......american
)a small can of tomato paste
a can of tomato sauce
a can of diced tomatoes
oregano, thyme, sage, tarragon, basil, bay leaf and lots of it(I grind it all but the bay leaf up in a mortar and pestle so that it all blends together and the oils are released)
one large onion diced in about 1 inch chunks or smaller
lots of garlic
salt and pepper
olive oil
Brown the ground beef in a large pan/skillet with olive oil, add the salt and pepper, garlic, herbs while the meat is almost done browning. Add the onion, a half cup of ricotta cheese and canned tomato stuff when done and let simmer for about 10-15 minutes on low heat. Turn off heat and wait for the next step, and don't forget to remove the bay leaves!
While the sauce is simmering cook the lasagna noodles according to package, which usually takes about 12 minutes to get them almost aldente. Make sure to salt and oil the water as this will help the noodles cook faster and help keep from sticking so bad later on. When the noodles are almost soft, but not as soft as you would get as regular pasta, dumb them in a colander and rinse with cold water to stop the cooking for a little bit and to make them easier to handle. The noodles will break if you are not gentle with them, I usually lay them on damp paper towels so the don't stick so much, plus the olive oil helps.
Preheat oven to 375 degrees.
Once everything is set grab your pan and coat the bottom with olive oil. Next you are going to layer the ingredients together. On the bottom slather a good amount of the sauce as the first layer. next follow with the noodles, laying them neatly and almost over lapping. Next gently spread a good amount of ricotta on top of the noodles, just enough to cover(its also easier to spread if you stir it first). Another layer of sauce and the a big helping of mozzarella cheese mix. Repeat layering starting with the noodles until you either run out of noodles, sauce or room. The last layer you will add all the cheese you have left over so that the entire top is nothing but cheese.
Bake in the oven for at least on hour, or until most of the cheese is a nice golden to deep brown.
Once done, let sit for at least 15 minutes or till its cool enough to eat. Enjoy!!
