Sublime Foodie

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Mom’s Lasagna November 19, 2013

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This recipe is simple and delicious. My mom passed it on to me and she got it from her mom and so on. The best part about Lasagna is that you can add whatever you like whether it’s pepperoni, sliced sausage, hamburg, spinach, or anything you want at all. The homemade sauce is the best part, however some people just don’t care to make it themselves. I assure you, it really makes the flavor uniquely better. I’ll be sure to add the recipe for the sauce as soon as possible, it’s really very easy and I always have plenty to freeze for later. In this particular Lasagna I added sliced sausages in the middle and pepperoni on the top. Sometimes I switch it up and add different things, but this is by far my favorite way!

Ingredients:

Tomato Sauce ( I use meat sauce, this is entirely up to you)

2 Boxes Lasagna Noodles

2 LBS Ricotta Cheese

2 Eggs

1/2 C Parmesan Cheese

1 TSP Parsley

1 TSP Garlic Powder

1 LB Shredded Mozzarella Cheese

Salt and Pepper

Ingredients:

Mix ricotta, eggs, Parmesan, parsley, garlic powder, salt and pepper, and 1/3 of mozzarella in large bowl. Spoon sauce into lasagna pan and begin layers. Layers are as follows:

Sauce

Noodles

Ricotta

Sprinkle Mozzarella (sometimes I mix it with shredded cheddar as well)

Noodles

Sauce

-This is the layer you can add anything under the sun. Once I spread the sauce I layer the sliced sausages, my mom likes to put spinach and sometimes meatbals or other types of meat.

Sprinkle Cheese

Noodles

Ricotta

Noodles

Sauce

-Here I top it with pepperoni

Sprinkle cheese

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It seems difficult to remember, but think about it as a sandwich. Each layer is divided by noodles and the ricotta is like the bread with sauce in the middle.

Now that you’ve assembled the layers, you will want to gently cover it with foil and bake at 350° for 30 minutes, then remove foil and continue baking for an additional 15 minutes. I’ve made this before to bring to work and sometimes I will bake it for the 30 minutes and stick it in the fridge over night, then I’ll do the uncovered 15 minutes the next day so it’s hot, but not overcooked. When I do it this way I have to do it for around 20-25 minutes the next day where it’s starting out cold rather than hot from baking the first time.

I like to let it sit for a few minutes before cutting so it can set. It makes it a little easier to work with.

Enjoy!

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