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Line up ten different Italians and ask
them how they make lasagna:
you'll get ten different answers.
Grandma Grande's, lasagna was
different from Grandma Palmieri's,
which was different from my mom's, which is different from my own!
(FYI: We had our own names for the two
grandma's: Grandma Grande was Grandma-down-the-street. Grandma
Palmieri was Grandma-next door.)
A basic Italian dish with countless variations.
This dish was
always served at our house during the Big Four Holidays: Thanksgiving,
Christmas, New Years and Easter!
This recipe comes from Auntie Esther Yacavone,
(Auntie Jenny's sister).
Ingredients
- 1 lb. lasagna noodles (see
How to make pasta)
or cooked as directed on package.
- 1 lb. loose hamburger cooked or
cooked meatballs,
crumpled
- 2 lbs. ricotta cheese
- 1 lb. mozzarella cheese
- grated cheese, either Parmesan or Romano (or both)
- tomato sauce
- salt, pepper and spices to taste (basil, oregano)
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Directions
- In bottom of lasagna pan put some sauce
- Start layering. First noodles, then the meat and then the cheeses.
- Keep layering until everything is used.
- Leave top layer with just sauce and grated cheese.
- Bake 350º or until center is hot and 'cheeses have melted.
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Tips
- You really do not even have to cook these noodles if you made the
pasta from scratch.
- You crumble 2 hard boiled eggs in the layers. Just build your
lasagna in the pan and bake.
(That is what my mom does).
- Replace the hamburger with seafood: shrimp, crab, clams, or
lobster for a wonderful taste!
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Albert Grande
Email: webmaster@pizzatherapy.com |
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