Aunt Pauline's Lasagna
3/4 lb. sweet Italian sausage, casing removed
1/2 cup olive oil
8 cloves garlic
1 x 28 oz can crushed Italian tomatoes
2 x 6 oz cans tomatoes, paste
28 oz water
1 1/2 tsp sugar
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp salt
1 tsp salt
1/2 tsp pepper
1 tsp pepper
1 cup parsley, chopped
3/4 lb. ground beef
1/2 cup parmesan cheese
1 cup parmesan cheese
1 lb. mozzarella cheese, whole milk cheese is preferable
1 lb. ricotta cheese
1 lb. curly lasagna noodles
Preheat oven to 350 degrees Fahrenheit.
Cut the sausage into small pieces. Using ¼ cup of olive oil, sauté 6 cloves of
garlic and the sausage until brown. Add the tomatoes, tomato paste, and water.
On a plate, mix 1½ teaspoons each of sugar, salt, oregano and basil with ½
teaspoon of pepper and ½ cup of parsley. Add seasoning mixture to sauce.
Simmer sauce for an hour, uncovered.
In a large bowl, break ground beef into small pieces. Add in the egg, remaining
garlic, remaining parsley, ½ cup of Parmesan cheese, 1 teaspoon salt and 1
teaspoon pepper. Mix together with your hands.
Sauté meat mixture in remaining olive oil until brown. Add browned meat to
sauce. Simmer uncovered for 2 more hours.
Grate mozzarella cheese. Put ricotta into a bowl; season with some pepper. Boil
about 4 quarts of water. Add lasagna to water one piece at a time. Cook until
Assemble the lasagna in a 13½ by 9½ by 3-inch pan. Lay out strips of aluminum
foil on the counter. Lay strips of lasagna on foil paper so they won’t stick.
Cover bottom of lasagna pan with a thin layer of tomato sauce. Place strips of
lasagna on top. Spread some ricotta cheese on top of pasta. Sprinkle mozzarella
on top of ricotta. Spread tomato sauce on top of mozzarella. Spread Parmesan on
top of sauce. Add another layer of pasta and repeat layers.
Bake in a 350-degree oven for 30 minutes or until bubbly.
Recipe courtesy of Maggie Cassella
Source: Recipes From Friends