GRAMMY’S CLASSIC LASAGNA

One of my most favorite memories growing up was when my Mom would make her yummy lasagna! Ahhh, the smells of garlic, oregano, and basil would fill the house. Seriously, I don’t think there is anything better than that combination! After I grew up, my Mom shared her recipe with all of us kids and her grandkids. Over the years, I have tweaked that original recipe until it evolved into today’s GRAMMY’S CLASSIC LASAGNA and a huge family favorite that we especially enjoy at Christmas time. My version uses savory Italian sausage, a combination of both fresh ricotta and cottage cheeses, along with a liberal addition of Italian herbs and seasonings, with the result being a savory, scrumptious dish that is sure to please your guests and family alike!!  Check out my recipe for GRAMMY’S CLASSIC LASAGNA below…..ENJOY! 🙂

GRAMMY'S CLASSIC LASAGNA

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Servings: 8

Ingredients Method

Ingredients

  

• 1 LB Italian Sausage (can sub ground beef)
• 24 oz spaghetti sauce of your choice
• 14.5 oz diced tomatoes (Italian seasoned)
• 2-4 cloves garlic, minced
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 1/4 tsp black pepper
• 3 cups mozzarella cheese, shredded
• 1 box lasagna noodles (uncooked or half-cooked, your choice)
• 8 oz ricotta cheese
• 8 oz cottage cheese
• 1 egg
• 3/4 cup grated parmesan cheese

Method

 

1. In a large pan, brown the Italian sausage til cooked through. Add in minced garlic and saute for an additional minute or two
2. Add in the spaghetti sauce, tomatoes, oregano, basil, salt and pepper to the meat mixture. Lightly simmer for about 15 minutes, stirring occasionally.
3. Meanwhile, if desired, par-boil your lasagna noodles for about 5 minutes to lightly soften them. This is what I do so that the noodles so don't soak up all the sauce but you can also use uncooked noodles, if desired.
4. In a small bowl, mix together the ricotta cheese, cottage cheese, and egg til well blended.
5. In the bottom of a 9x13 pan, spread a scoop of the sauce lightly around to prevent noodles from sticking.
6. Place 4 noodles on the bottom of the pan, cover with 1/3 of sauce, then 1/3 of mozzarella cheese, then 1/3 of the ricotta mixture. Repeat layers, ending with sauce and cheeses on top.
7. Top with grated parmesan cheese.
8. Bake at 350* for 30-45 minutes until bubbly and warmed through.
9. Remove from oven and let stand for 15 minutes before serving. ENJOY1