Lasagna

Patricia

ingredients

Meatballs

2 lb ground beef or turkey
1 cup Romano cheese
3/4 cup bread crumbs (plain)
3 eggs
2 slices of bread
Milk
Sea salt
Pepper
Parsley

The Delicious Sauce (as Justin & Sofia call it)

Extra virgin olive oil
4 cans of 12oz tomato paste
1/2 onion chopped (red, white, whatever you have)
2 cloves garlic chopped
Tablespoon sugar
Tablespoon sea salt
Dash of nutmeg

Putting it all together

Ricotta 1 large container (whole milk is more tasty)
Sea salt
1 egg
Parsley

directions

Meatballs

Beat eggs in a large bowl. Add meat, cheese, breadcrumbs, salt, pepper and parsley. In a small bowl pour some milk. Take two slices of bread and dip in milk and add to mixture. Incorporate all the ingredients. Use your hands it works best. Then take a spoon and scoop out mixture and form meatballs. Set aside.

The Delicious Sauce

1
Coat sauce pan with olive oil and add onions.(Medium heat) Sauté until almost golden then add garlic, salt and sugar. Sauté for just a few minutes you don’t want to burn the garlic. Then add tomato paste. For every can of paste, add 3 times the same amount of water. When you fill the can with water, you can easily scrap more paste out by scrapping sides. Stir until it is well blended and add nutmeg.
2
While the sauce is cooking, coat a fry pan with EVOO and fry meatballs. Do not cook the meatballs through. You just want to slightly brown all sides so it almost creates a seal around it. I use forks to turn them. Once all sides are done add each one in sauce. When you’re done with meatballs, use the same pan to sauté sausage. About two pounds, sweet, hot or both. You can cut the sausage to desired length and cook the same as meatballs, you don’t have to cook through but brown all sides and add to sauce. When all done pour drippings from fry pan into sauce. For those of us over 40 it might not be such a great idea. But it’s the best part!!! You can also throw in some basil, fresh is always better.
3
Under medium heat cook until boiling, then lower temp and cook for about 1 1/2 hour. Stir occasionally and try not to smash meatballs, you just want to scrap the bottom so nothing is burning

Putting it all together

1
Beat egg in a bowl, add all ingredients and stir. Set aside. Remove meatballs and sausage from sauce and smash together with potato smasher. Add mozzarella cheese and mix together. Boil water and add lasagna. You don’t want to cook them. When the pasta softens to where they are completely submerged in water, they are ready. I don’t like when pasta is overcooked.
2
In baking dish coat bottom with sauce. Layer with pasta, then meat, then ricotta. Add mozzarella and sprinkle Romano cheese all over. Pour sauce on top and you’re on to to the next layer. I end with pasta on top. Spread a generous amount of sauce over the pasta and add both cheeses and YOU’RE DONE!!!
3
Use that day or freeze. If you freeze, take it out the morning you will have it for dinner so that it thaws.
4
Bake for 1 hour at 375 or until heated through.