Today is National Lasagna Day and here’s a classic way to celebrate. I’m still trying to talk the Gravy Maker into sharing the recipe but he’s not budging. You’ll have to make your own sauce. I know, I know…the sauce is the key! I’m working on it. Although I’ve mastered most family Italian dishes, sauce and meatballs are two I just don’t touch.
No time to make a big vat of sauce? Try one of these other Lasagna variations:
This is a classic tradition in our house, so much so that it’s always the centerpiece of Christmas dinner. However, don’t wait for a holiday! It’s delicious anytime. I’m not allowed to give away the ‘gravy’ recipe so I’ll just say make a BIG batch of your favorite sauce, with or without meat. We make the sauce a day ahead so it has plenty of time to simmer and then sit before going into the lasagna. Just reheat it a bit before assembly.
We were cooking for a crowd and allowing for everyone to take home leftovers so we filled the big roaster pan. You can easily put together a smaller batch in a rectangular baking dish.
- Lasagna noodles, 3 boxes (We used the no-boil kind because they’re just a lot easier. Boil if you like.)
- Ricotta, 4 to 6 pounds
- Mozzarella, 12 cups or so, grated
- Parmesan, Romano and Asiago, several cups total, grated
- Eggs, 6
- Italian Parsley, about 1/3 cup snipped
- Oregano, about 1/3 cup snipped
- Basil Leaves
- Sauce, a LOT
A big batch of your favorite sauce. And big, because it always takes more than I think it will.
Grate the Parmesan, Romano and Asiago.
Snip the parsley and oregano.
Beat the eggs to blend.
Dump the ricotta into a large bowl.
Add the eggs and herbs and stir until well-blended.
Spread a thin layer of sauce over the bottom of your pan. Cover evenly with the noodles but don’t overlap them.
Spread with a layer of the ricotta mixture. Arrange basil leaves over the top.
Sprinkle with the Parmesan/Romano/Asiago blend.
Add a bit more sauce.
Sprinkle generously with the mozzarella.
Repeat, making at least three more layers.
Finish the top layer with sauce and cheeses.
Bake at 350 for about an hour. Cover with foil if necessary to keep the cheese from burning.
Remove from the oven and let it sit for about 30 minutes before serving.
We took OurLifeInTheKitchen on the road for this meal. The lasagna went in the oven to reheat a bit before serving.
Dish it up and enjoy!