Lasagna
Mom’s Lasagna
(Sally Merica Bowman)
Ingredients
Oregano
Basil
Parsley
2 packages of mozzarella cheese, sliced
2 pounds (containers) of ricotta cheese
1 container of Parmesan cheese, grated, or 16 ounces of fresh grated Parmesan cheese
2 large cans Italian tomatoes—I buy Progresso brand with basil; pear shaped tomatoes
are pictured on the can
2 large cans Italian tomato sauce—Progresso?
2 small cans tomato paste
2 boxes of lasagna noodles—I use about half of the second box
Olive oil—about 4 ounces
4 pounds of ground chuck
4 cloves of garlic crushed
Method
Brown meat and crushed garlic in about 4 T of olive oil. Drain and transfer to a large pot. Add the tomatoes, sauce and paste. Add salt, pepper, and generous amounts of oregano, basil and parsley, to taste. Cover and simmer for about 45 minutes. In large kettle, boil water with 2 T of olive oil. Cook lasagna noodles for 10 minutes or so. Carefully pour noodles into a colander to drain, then quickly remove each noodle, placing it on a tea towel or similar surface so each noodle will be flat and not stuck to another. (You will have to use tongs because they will be hot )
In the following order, assemble the ingredients in 9 x 13 pans—I am able to make two 9 x 13 pans and one 8 x 8 pan of lasagna with this recipe.
1. Put a layer of noodles on the bottom of an ungreased pan
2. Ladle about 2 cups of meat sauce on top of noodles
3. Layer mozzarella slices over meat sauce
4. Spread ricotta cheese over mozzarella—this is the trickiest part of the whole recipe—I have learned to use my fingers to scoop the cheese from the container, then smear/plop the cheese as best I can over the mozzarella…
5. Sprinkle parmesan cheese over ricotta
6. Repeat
7. Repeat for a third layer, but use only noodles, sauce and end with Parmesan cheese.
Bake uncovered for 40 to 45 minutes in a 350 degree oven. You can make this a day ahead and refrigerate; this also freezes well. When I freeze, I add the top layer of Parmesan when I bake it.
