Italian Christmas lasagna

CHICOPEE, Mass. (Mass Appeal) – If a traditional Italian Christmas dinner is what you’re after, look no further! Cindy Barbieri from showed us how to make a delicious lasagna.

Sunday Lasagna

1/2 cup Olive Oil
1 onion, diced
4 garlic cloves, minced
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/2 pound ground veal
1 pound ground beef
1/2 pound of ground pork
1 (12-ounce) can crushed tomatoes
1 (12-ounce) tomato sauce
1 small can of tomato paste
1 pound dried lasagna noodles (or use no-boil lasagna)
2 pounds whole milk ricotta cheese
One large bag of mozzarella cheese
2 tablespoons of dried parsley
2 tablespoons of dried basil
2 tablespoons of dried oregano
2 large eggs
1/2 cup grated Parmesan, plus more for final topping

Preheat the oven to 350 degrees F.
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and salt and sweat them until they are translucent, about 2 minutes. Add the ground veal, beef and pork. Cook until the meat is browned, about 10 minutes. Stir in the crushed tomatoes, tomato sauce and bring to a boil.
Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. When at a boil, add tomato paste (take the empty container and fill with hot water – using a teaspoon stir around to get all of the paste into the hot water then add into sauce). Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Skim any fat that rises to the surface.
Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned (about 2 tablespoons) and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
Ladle about 1 cup of sauce on the bottom of a large lasagna pan. Arrange a layer of noodles followed by a layer of sauce using a slotted spoon to get a lot of the meat.
Then with a regular big spoon add some sauce. Arrange a layer of noodles. Then add and then some of the ricotta mixture. Add another layer of the meat and sauce. Then one more layer of ricotta mixture.
Add last layer of noodles and top with a light layer of sauce and meat to cover all the noodles.
Cover and bake for 45 minutes. Uncover and add mozzarella, smoothing it with a spatula to the edges. Bake for another 25-30 minutes until the mozzarella cheese starts to bubble and turns golden brown.
Let cool for at least 15 minutes before you start to cut. Save some of the meat sauce to cover each lasagna plate.

NOTE: If you want add mushrooms to the sauce, feel free!


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