Lasagna
- 1.5 lb Hot Italian Sausage
- 2 tbsp Olive Oil
- 1 Recipe Spaghetti Sauce
- 1.5 lb veal, pork, and beef ground meat (meatloaf mixture)
- 2 Eggs
- salt and pepper to taste
- 1 cup Italian Seasoned bread crumbs
- 3/4 cup Grated Romano Cheese
- 2 tbsp Parsley Flakes
- 1 tbsp Oregano
- milk (about 1/2 cup, or more)
- 2 lb Ricotta Cheese
- 2 Eggs
- 1 tbsp Parsley Flakes
- 1 tbsp Dried Basil
- salt and pepper to taste
- 1 tbsp Crushed Garlic
- 16 oz Mozzarella Cheese
- 16 oz Romano Cheese
- 1 lb Lasagna Noodles, cooked, drained (a little oil prevents sticking together)
- Sauce
In a large frying pan heat the olive oil. Fry the sausage which has been removed from its casing and broken up. Drain the fat off and add the cooked sausage to the simmering sauce during the 2 hour simmer time.
Mix all ingredients except the milk.., Add the milk as needed. You want to be able to shape into 3/4 inch balls, so you don't want the mixture to be too loose but you'll need some milk to help bind the meatballs. As you shape the meatballs, drop into the simmering sauce.
Sauce should simmer at least 30 minutes after adding the sausage and meatballs. I usually prepare the sauce and meats a day or so before, refrigerate and bring to simmer before assembling the Lasagna
Mix all the cheese ingredients above and set aside
In a large Lasagna pan--
1. Spread about 2 1/2 cups of meat sauce in the bottom of the pan
2. Cover with 1/4 of the cooked lasagna noodles, over lapping each noodle
3. Spread 1/3 riccotta mixture over noodle layer
4. Sprinkle 1/3 of the grated Romano and 1/3 of the grated mozzarella cheesRepeat the 4 steps above , ending with lasagna noodle layer, cover with a little more sauce and sprinkle with Romano Cheese. Bake in 350 degree F. oven until bubbly and golden (about 1 - 1 1/2 hours). Remove from oven and cool for 10 minutes before serving. Slice and serve.
Servings 12