Italian Sauce/Lasagne
By Nalli
Diane (from New Jersey) lived across from us in Kansas City, Kansas in 1964. I followed her around the kitchen to get the ingredients and details of her sauce recipe and have used it ever since!
- 8
Ingredients
- Sauce:
- 1 large can plum tomatoes
- 1 large can puree
- 1 large can paste + 1/2 can water
- Add:
- oregano
- minced garlic
- basil
- rosemary
- bay leaves
- thyme
- sage
- salt and pepper
- crushed cayenne
- 1 small onion minced
- 1 sweet red pepper chopped
- Meat balls:
- 2 lbs. ground meat (beef, turkey, venison)
- 2 eggs
- Parmesan cheese
- bread crumbs
- Italian seasoning
- Sausage:
- 1 1/2 - 2 lbs Italian sausage - pork or poultry
- Ricotta filling:
- 2 12 oz. cartons ricotta
- 2 beaten eggs
- 2 t. salt
- 1/2 t. pepper
- 2 Tbl. chopped parsley
- 1/2 C. grated Parmesan
- Mozarella:
- 1 - 1 1/2 lbs.
- Noodles:
- 1 package lasagne noodles
Preparation
Step 1
Saute garlic, onion, sweet pepper together. Place all other ingredients in large pot. Add sauted ingredients. Simmer several hours uncovered, stirring frequently.
For meatballs:
Mix well: ground meat, eggs, parmesan, bread crumbs and Italian seasonings. Roll into 1 inch balls. Bake at 350 degrees 8 - 10 minutes turning once. When cooked, add to sauce.
Sausage:
Cover with water and simmer in frying pan 5 - 8 minutes, drain and fry for 10 - 12 minutes. Slice into 1 inch pieces, add to sauce.
Ricotta Filling
Mix all ingredients together and set aside.
Mozarella:
Slice thin.
Noodles:
Cook lasagne noodles by following directions on package.
Preparation of lasagne:
Layer in large lasagne pan:
1/4 meat sauce
1/3 noodles
1/2 ricotta
1/3 mozarella
1/4 sauce
1/3 noodles
1/2 ricotta
1/3 mozarella
1/4 sauce
1/3 noodles
1/4 sauce
1/3 mozarella
Let set for 1/2 - 1 hour.
Bake at 375 degrees 45 + minutes til hot in the center. Let stand 10 -15 minutes before serving.