Advertisements

Homemade Italian Lasagna

Advertisements

This home-cooked Italian Lasagna recipe, along with our Authentic Italian
Spaghetti Sauce recipes have been passed down through our family for over 4 generations.
Generations. This is one of the fantastic main dish recipes for ground beef.
It’s a great food option for feeding a large number of people. We’ve made it.
This recipe can provide between 100 to 275 guests for various functions.
Eagle Court of Honors and Weddings. It’s always a significant success and is often
Prepare well ahead of the day you wish to make it ahead of time so you can serve it on the day you plan to.

Annette Always say that this lasagna recipe is more delicious than Stouffer’s Lasagna.

Ingredients (serves between 20 and 25 people):


Roasting dish deep dish: at minimum 3 inches deep If you are using a In a shallower pan, the food will spill over the edges of the pan.
Create the oven a mess . . . Unless you put them on a large sheet of cookie.
We’ve learned that you cannot create a pan that is full of ingredients as you would like if Try to fit it into a standard-size roasting pan.
15 Lasagna noodles Commercial Grade (we buy ours from Smart & Final) Ricotta Cheese (part-skim): 5 lb tub. Half tub per layer.

You could use 2 lb containers that only require 2 lbs per layer.
Mozzarella Cheese 2 to 3 pounds shred and divided into 3 equal portions. 1 serving for every the 2
layers, and the last portion to be used for topping Parmesan Cheese 3 ounces chopped Parmesan cheese. One ounce per layer. 2 layers at the end One ounce of Parmesan is to be used as a topping.
Spaghetti Sauce: 8 quarts. It will take approximately 4 quarts for the lasagna. This will yield
You have four quarts of the leftovers to use as a sauce over the lasagna and to top the dish with breadcrumbs.
Serve you serve.
Ground Beef 2 pounds cooked with onions and spice powder for garlic, salt, and pepper. Then, it is split into 1-pounds containers.
Garlic Powder or Granulated Garlic 2TB added to ground beef while making it.
One large onion is chopped small and then added to ground meat while making.
Salt: 1/2 teaspoon – Add to ground beef during cooking.
Pepper: 1/4 tsp. – Add to ground beef as it is making the stew.
Aluminum foil and plastic wrap.

Directions (it’s a two-day procedure, allow ample time):

The day before assembling the lasagna:

Prepare spaghetti sauce the night before. Make the sauce by cooking ground beef using salt, pepper, garlic, and onions. Cut the Ground beef while it’s being cooked to cook it down and break it into pieces to make crumbles, not chunks. Drain off the fat and Could you get rid of it? Separate it into two separate, equally sized containers.

Keep them to add to layer lasagna.

The day you make the lasagna:

Ensure you bring a 12-quart pot of water to boil and cook 5 full-length lasagna noodles. They will It can be used as the top layer of lasagna. The noodles should be cooked for about 10 minutes. It is important not to cook the noodles.
ultimately or they’ll become mush after you cook the entire lasagna

  1. Cover the bottom of the deep-dish roasting pan using 3 tablespoons of spaghetti sauce.
  2. Place 5 cooked noodles in the pan’s bottom and overlap each one by approximately 1/2 inch.
    Trim ends to fit the bottom of the container without going through the sides.
  3. Distribute 1 pound of the meat mixture over the noodles.
  4. Cover the meat with the spaghetti sauce in a thin layer. Sauce.
  5. Spread between 2 and 2 pounds of Ricotta cheese in large portions over the meat layer and sauce.
  6. Equally sprinkle 1 lb of the Mozzarella cheese on top of the previous layer.
  7. Sprinkle 1 ounce of Parmesan cheese over the Mozzarella cheese.
    Repeat steps 2-7 to create your second layer. You can also use cut or partial-length noodles for this layer. Top
    The next layer includes noodles. Press gently over the noodles, making sure to smooth out any
    lumps. Spread sauce over the noodles. Sprinkle the final one pound of Mozzarella
    cheddar cheese with Parmesan cheese on the top.

Baking Instructions:

Bake covered in aluminum foil for one hour and 45 minutes at 350°F. Take out of the oven and let cool.
Sit for 15 minutes for the lasagna to cool before cutting.

Cut the lasagna into roughly 2-inch squares.
For serving, it’s beneficial to use a spatula along with the knife or spatula to help you get it out.
The pan should be set, so the pieces don’t fall off the plate.

Freezing Instructions:

We’ve made lasagna and frozen it for between 3 and 4 months using this method of storage, and it’s
Indistinguishable from freshly-made lasagna.
Each pan should be covered with plastic wrap, followed by an aluminum foil layer. In the past, we were taught that.
If you placed aluminum foil over the pan and cooked it, the acidity of the spaghetti sauce could cause holes to be eaten by the foil. Make sure to take off the wrapper before cooking.

Leave a Comment