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Best Lasagna IMHO

Dyal_SCDyal_SC Posts: 5,383
Thought I’d share with y’all my wife’s grandmother’s lasagna. She lived to the age of 100. I don’t think she’d mind me sharing this. You can tell from the scars on the index card how much love this has gotten over the years.  Only thing we do different is add a little less salt and let it rest for a bit longer too.  Once assembled it freezes well in foil pans as well.

 





Will take a sliced picture once it cools. Pretty simple and better than any other lasagna I’ve ever had. 

Comments

  • johnmitchelljohnmitchell Posts: 6,142
    Looks and sounds delicious.That’s so cool that your wife’s grandmother’s recipe is being passed down
    Greensboro North Carolina
    When in doubt Accelerate....
  • shtgunal3shtgunal3 Posts: 5,145
    This is awesome! Thanks for sharing.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • loco_engrloco_engr Posts: 5,538
    edited October 2
    looks yummy Craig!
    Have you ever tried with no cook noodles?
    Thanks for posting

    side note:
    I have had on "The List"since the Sopranos where on TV

    CARMELA'S LASAGNA WITH BASIL LEAVES

    1 pound dried lasagna

    2 pounds ricotta

    Salt and freshly ground pepper

    5 to 6 cups meat sauce

    1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

    1 large bunch basil, leaves removed, rinsed and dried

    12 ounces fresh mozzarella, thinly sliced

    In large pot, bring 4 quarts salted water to a boil. Add a few pieces of lasagna and cook, stirring gently, until tender but slightly underdone. Scoop the pasta out of the water with a sieve, and cool it in a bowl of cold water. Cook remaining pasta. When cool enough to handle, lay the lasagna out flat on lint-free (not terry cloth) kitchen towels.

    In a bowl, beat the ricotta and salt and pepper to taste.

    Spread a thin layer of the sauce in a 9-inch-by-13-inch baking pan. Place a few sheets of lasagna in the pan in a single layer, overlapping slightly. Spread evenly with about one-third of ricotta mixture and sprinkle with 2 tablespoons grated cheese. Top with a layer of basil leaves and another of mozzarella slices. Make two more layers the same way. Top with a final layer of lasagna, sauce and remaining grated cheese. (The lasagna can be made ahead to this point. Cover with plastic wrap and refrigerate several hours or overnight.)

    Have yet to try it  :|
    aka marysvilleksegghead
    Lrg 2008
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    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • One look at those cards and you know it’s a keeper. Thanks for sharing. 
  • 6baluts6baluts Posts: 185
    - Great post sir. I really get into old, tried and true recipes.
    - I will surely give this recipe a go in the near future.
    - Thanks for the post.
  • Dyal_SCDyal_SC Posts: 5,383
    @loco_engr , that sounds great. Yeah, we use the no boil noodles most of the time. They work great. 
  • bbracey21bbracey21 Posts: 184
    Appreciate the recipe! Can’t wait to give it a try. 
  • wwinncwwinnc Posts: 56
    Great to see another generation enjoying the recipe! Thanks -will certainly try, looks great!
    2 Large, 2 Medium, 1 Small !! Egging since 2013. God is good!
  • RRPRRP Posts: 24,977
    Iffin I get the time soon I plan to type up that recipe (only 2 fingers at a time so I am S L O W ...), but if and when I do I will share it here! Of course I can not reflect the kindness shown on that very worn recipe card!

    I HOPE that will NOT insult you, @Dyal_SC


    Re-gasketing America one yard at a time.
  • calikingcaliking Posts: 17,330
    So much to love here. Thanks for sharing a treasured family recipe.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • alaskanassasinalaskanassasin Posts: 6,250
    That looks amazing 
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • buzd504buzd504 Posts: 3,678
    She has the same handwriting as my grandmother.
    NOLA
  • fishlessmanfishlessman Posts: 30,447
    loco_engr said:
    looks yummy Craig!
    Have you ever tried with no cook noodles?
    Thanks for posting

    side note:
    I have had on "The List"since the Sopranos where on TV

    CARMELA'S LASAGNA WITH BASIL LEAVES

    1 pound dried lasagna

    2 pounds ricotta

    Salt and freshly ground pepper

    5 to 6 cups meat sauce

    1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

    1 large bunch basil, leaves removed, rinsed and dried

    12 ounces fresh mozzarella, thinly sliced

    In large pot, bring 4 quarts salted water to a boil. Add a few pieces of lasagna and cook, stirring gently, until tender but slightly underdone. Scoop the pasta out of the water with a sieve, and cool it in a bowl of cold water. Cook remaining pasta. When cool enough to handle, lay the lasagna out flat on lint-free (not terry cloth) kitchen towels.

    In a bowl, beat the ricotta and salt and pepper to taste.

    Spread a thin layer of the sauce in a 9-inch-by-13-inch baking pan. Place a few sheets of lasagna in the pan in a single layer, overlapping slightly. Spread evenly with about one-third of ricotta mixture and sprinkle with 2 tablespoons grated cheese. Top with a layer of basil leaves and another of mozzarella slices. Make two more layers the same way. Top with a final layer of lasagna, sauce and remaining grated cheese. (The lasagna can be made ahead to this point. Cover with plastic wrap and refrigerate several hours or overnight.)

    Have yet to try it  :|

    im in a big italian area, mostly its boiled and cold rinse to remove the starch. have had the no boil style and its still abit starchy to me, have had regular boil style laid in as you would the no boil as well, (some swear by this) way too starchy for me. stick with the old style for me, its just 13 minutes while other things are getting done. regular sauce top/bottom and one thin layer puttanesca sauce in the middle with that recipe you have
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • fishlessmanfishlessman Posts: 30,447
    Dyal_SC said:
    Thx guys. Credit goes to my bride for putting it together. 

    @RRP , No worries, I can type it out:

    Mom’s Lasagna

    1 lb ground beef
    2 clove minced garlic
    1 TBSP parsley flakes
    1 TBSP basil
    1.5 tsp salt (we use less)
    1 lb can (2 cups tomatoes)
    2 - 6 oz cans tomato paste 
    10 oz lasagna noodles 

    3 cups cottage cheese
    2 beaten eggs
    1 tsp salt
    1/2 tsp pepper
    1/2 cup grated Parmesan 
    2 tsp parsley flakes
    1 lb thinly sliced mozzarella 

    Brown meat slowly and spoon off excess fat
    Add next 6 ingredients 
    Simmer uncovered til sauce is thick (45 - 60 minutes)
    Stir occasionally 
    Cook noodles in boiling salted water until tender 
    Drain and rinse in cold water
    Meanwhile combine cottage cheese with eggs, seasonings, and Parmesan cheese 
    Place half the noodles in 13x9x2 inch baking pan
    Spread half the cottage cheese and half meat mixture 
    Repeat the layers
    Bake in 375 deg oven 30 minutes 
    Let stand 15 minutes before serving (we let it rest for at least 25-35 minutes)

    hard to beat the old school recipes
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • danhoodanhoo Posts: 463
    Dyal_SC said:
    Thx guys. Credit goes to my bride for putting it together. 

    @RRP , No worries, I can type it out:

    Mom’s Lasagna

    1 lb ground beef
    2 clove minced garlic
    1 TBSP parsley flakes
    1 TBSP basil
    1.5 tsp salt (we use less)
    1 lb can (2 cups tomatoes)
    2 - 6 oz cans tomato paste 
    10 oz lasagna noodles 

    3 cups cottage cheese
    2 beaten eggs
    1 tsp salt
    1/2 tsp pepper
    1/2 cup grated Parmesan 
    2 tsp parsley flakes
    1 lb thinly sliced mozzarella 

    Brown meat slowly and spoon off excess fat
    Add next 6 ingredients 
    Simmer uncovered til sauce is thick (45 - 60 minutes)
    Stir occasionally 
    Cook noodles in boiling salted water until tender 
    Drain and rinse in cold water
    Meanwhile combine cottage cheese with eggs, seasonings, and Parmesan cheese 
    Place half the noodles in 13x9x2 inch baking pan
    Spread half the cottage cheese and half meat mixture 
    Repeat the layers
    Bake in 375 deg oven 30 minutes 
    Let stand 15 minutes before serving (we let it rest for at least 25-35 minutes)
    Thanks for sharing. 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820  WSM 22 
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