This lasagna recipe I got from an old “McCall’s Cooking School” cookbook. I have tried other recipes but I keep going back to this one. It seem to be a favorite every time I serve it.
I will give you the recipe as it is in the book and put in (parentheses) the changes I have made to the recipe.
You can make the sauce ahead of time.
To make the sauce you will need:
- 1 lb sweet or hot Italian sausage (5 links)
- ½ lb ground beef
- ½ cup finely chopped onion
- 2 cloves garlic, crushed
- 2 Tablespoons sugar
- 1 Tablespoons salt
- 1 ½ teaspoons dried basil leaves
- ½ teaspoon fennel seed
- ¼ teaspoon pepper
- 2 Tablespoons chopped parsley
- 4 cups canned tomatoes, undrained; or 1 can (2lbs, 3oz.) Italian-style tomatoes (Since they do not make this size can I use a 28 oz. can and a 15.5 oz. can – this gives me a little more sauce which I like)
- 2 cans (6 oz. size) tomato paste
Remove sausage meat from outer casings; chop the meat. In 5 quart Dutch oven, over medium heat, sauté sausage, beef (break up with wooden spoon), and onion and garlic, stirring frequently, until well browned – 20 minutes.
Add sugar, salt, the basil, fennel, pepper, and half of the parsley. Mix well. Add tomatoes, tomato paste and ½ cup of water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick – 1 ½ hours.
- 1 Tablespoon salt
- 12 curly lasagna noodles (¾ of a 1 lb box) (I use the whole box and add an extra layer of noodles)
In 8 quart kettle, bring 3 quarts of water and 1 tablespoon of salt to boiling. Add lasagna, 2 to 3 at a time. Return to boiling; boil, uncovered and stirring occasionally, 10 minutes, or until just tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.
- 1 container 15oz ricotta or cottage cheese, drained
- 1 egg
- 2 T parsley
- ½ teaspoon salt
- ¾ lb. mozzarella cheese, thinly sliced (I use 1 lb.)
- 1 jar (3oz) grated Parmesan cheese (3/4 cup)
Preheat oven to 375 degrees. In medium bowl combine ricotta, egg, remaining parsley, and salt. Mix well.
In bottom of 13”x9”x2” baking dish begin layering as follows:
Layer 1
- 1 1/2 cups of sauce
- 6 lasagna (1/3 of box) lengthwise and overlapping to cover
- spread with 1/2 of ricotta mixture
- top with 1/3 of mozzarella
- spoon 1 1/2 cups of sauce over cheese
- sprinkle with 1/4 cup Parmesan
Layer 2
- 6 lasagna (1/3 of box)
- spread with 1/2 of ricotta mixture
- top with 1/3 of mozzarella
- spoon 1 1/2 cups of sauce over cheese
- sprinkle with 1/4 cup Parmesan
Layer 3
- 6 lasagna (1/3 of box this is where I add the extra lasagna)
- Remaining Sauce
- top with 1/3 of mozzarella
- sprinkle with 1/4 cup Parmesan
At this point you could refrigerate and bake later or freeze.
Cover with foil, tucking around edge. Bake 25 minutes; remove foil; bake 25 minutes longer, or until bubbly. ( I find it takes about 1/2 hour longer. If it has been refrigerated or frozen it could take even longer. I usually set out for 30 minutes to an hour before baking if refrigerated). Cool 15 minutes before serving. To serve: With sharp knife, cut in squares. Use wide spatula to serve. Serves 8
You notice that it says it serves 8, but that would be 8 hardy servings. The last party I had 10 guests. I did not want to risk not having enough… so instead of making two lasagnas and having lots of leftovers I made meatballs and served them with the lasagna. We actually had leftovers of both and everyone went home full.
If you look at the meatball recipe it takes 2 1/2 pounds of hamburger and 1/2 lb of sausage. The lasagna recipe takes 1/2 lb. of hamburger and 1 lb. sausage. My store sells 3 lb. packs of hamburger and 1 1/2 lbs. of sausage so it works out perfectly for me. I just use a jar of bought sauce for my meatballs.
I like that this can be made ahead so that you can enjoy your time with your guests and not be spending all of your time cooking.
I hope you and your family will enjoy it.
Happy Entertaining,
Jane
Printable version of recipe – Lasagna(PDF)
This dish goes well with the following recipes: