A Christmas Night Lasagna

It only took about 300 food wishes before it finally came true, but here is my favorite lasagna. Since this is such a traditional Italian-American Christmas recipe, I figured what better time to post it?
By the way, this is simply my rendition of Italian-American lasagna, and not intended to claim any type of superiority, authenticity, or other such nonsense. If your Nonna uses fresh pasta, or insists on a béchamel, then bless her heart, but that’s not how this half-Italian rolls.
There are only two things you need for great lasagna; a thick, rich, super-meaty meat sauce, and lots of it; and a ricotta filling where only the finest cheeses are welcomed. For the sauce I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.

If you use too much sauce, the worst that can happen is you have a plate of pasta with sauce, but if you don’t use enough, you end up with dry lasagna, and there’s nothing sadder than dry lasagna.
For the cheese mixture I like the holy trinity of whole milk ricotta, fresh mozzarella, and Reggiano-Parmigiano. If you use the real stuff, your lasagna will taste better. I also use twice as much ricotta as most recipes, which works great here since I use twice the meat as well. Hey, this is Christmas lasagna after all. Enjoy!

To Make this Recipe You’Il Need the following ingredients:

For the meat sauce:
Italian sausage
Lean ground beef
Mushrooms, chopped
Salt
Ground black pepper
Red pepper flakes
Marinara sauce
Water
Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.
For the cheese filling:
Egg, beaten
Ricotta cheese
Mozzarella cheese, cubed
Grated Reggiano-Parmigiano
Parsley
Salt
Ground black pepper
Cayenne
The rest:
Lasagna noodles
Mozzarella cheese, torn in small pieces
Parmesan cheese to top

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE PRINTABLE RECIPE AND INSTRUCTIONS.

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