My aunt inspires me often and I think of her whenever I make this recipe. I have been making this lasagna for as long as I can remember. I have tweaked it a pinch by adding the red wine, but it is just as good without the wine. This recipe is tried and true and has been eaten by many. Enjoy.
Recipe adapted my Aunt Patrica Brouse
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1¼ lb. Italian sausage, bulk pork sausage or ground beef*
1½ clove garlic, minced
2 TBSP. fresh parsley
1 TBSP. basil
½ tsp. salt
1 – 1 lb. can of tomatoes, crushed
2 – 6 ou. cans tomato paste (add 8 ou. can of tomato sauce if meat sauce is too thick)
Red wine to taste (optional)
3 cups of cream-style cottage cheese or ricotta cheese*
2 beaten eggs
2 tsp. salt
½ tsp. pepper
3 tsp. fresh parsley
½ cup grated Parmesan
1 lb. Mozzarella, pre-sliced
Brown meat slowly; drain off fat. Add next six ingredients (seven if using wine). Simmer uncovered until sauce is thick (45 minutes to an hour), stirring occasionally.
Cook noodles according to package directions (or use oven ready). Drain and rinse cooked noodles. Combine cottage cheese or ricotta with eggs, seasonings and Parmesan.
Place half the noodles in a 13x9x2 baking dish. Spread half of the cheese mixture over the noodles, add half of the mozzarella cheese and half of the meat sauce. Repeat layers. (I actually find I have enough of all the ingredients to get three layers).
Bake at 375 for 45 - 60 minutes until sauce is bubbling and cheese is melted.
Let stand for 10 – 15 minutes (covered)
*Denotes my choices
**I used GF oven ready noodles