Loretta's Lasagna (with Gayle's help?)
Loretta
- a Deisinger Christmas dinner tradition -
ingredients
- SAUCE
- 1 small onion, diced
- 2 cloves garlic, diced
- 2 28oz. cans diced tomatoes
- 3 Tbsp. parsley
- 3 bay leaves
- 1 12oz. can tomato paste
- pepper to taste
- (I also like to add rosemary, basil, and red wine or balsamic vinegar.)
- MEATBALLS
- 3/4 lb. ground beef
- 1 lb. ground hot sausage
- 1/4 cup LaRosa bread crumbs (or Italian bread crumbs)
- 1/8 cup milk
- 1 egg
- 3 Tbsp. grated Parmesan cheese
- parsley & pepper to taste
- 2 lbs. large curd cottage cheese (ah, live it up...use Ricotta cheese)
- 16 oz. mozzarella cheese, grated
- 1 1/2 - 2 16oz. boxes lasagna noodles
- Parmesan cheese
- olive oil
directions
- 1
Prepare the sauce by sauteing the onion and garlic in olive oil. Add remaining SAUCE ingredients and simmer for 15 min. Prepare meatballs by combining meat, milk, egg, Parmesan cheese, and pepper in a large bowl. Add bread crumbs and seasoning, mixing thoroughly. Shape meatballs and brown in oil. Add meatballs to sauce and simmer 30 min. While sauce is simmering, cook noodles, drain well, and rinse in cold water. Separate meatballs from sauce and crush. You’re finally ready to assemble the masterpiece in 13“x9” pans:
- 2
-sauce, lasagna, mozzarella cheese, cottage (ricotta) cheese, Parmesan cheese, sauce, crushed meatballs-
- 3
Repeat (probably just one more layer, maybe two), starting with the lasagna. End with a layer of lasagna, sauce, and top with mozzarella cheese. Bake 20 min. at 350 degrees.
- 4
(*I like to make it quite a bit easier by browning the meat and then adding it to the sauce. I skip the whole meatball-making experience. Don’t even bother removing the meat before you start layering. After all they’re layered one on top of the other, and I don’t want to spend all day cooking.)
Source: Loretta
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