Best Lasagna IMHO

Dyal_SC

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. 

johnmitchell

Looks and sounds delicious.That’s so cool that your wife’s grandmother’s recipe is being passed down

Dyal_SC

Dyal_SC

Almost forgot the ciabatta toast. 

Dyal_SC

johnmitchell said:

Looks and sounds delicious.That’s so cool that your wife’s grandmother’s recipe is being passed down

Still going through the generations. 

shtgunal3

This is awesome! Thanks for sharing.

loco_engr

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 

GrateEggspectations

One look at those cards and you know it’s a keeper. Thanks for sharing. 

6baluts

- 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_SC

@loco_engr , that sounds great. Yeah, we use the no boil noodles most of the time. They work great. 

bbracey21

Appreciate the recipe! Can’t wait to give it a try. 

wwinnc

Great to see another generation enjoying the recipe! Thanks -will certainly try, looks great!

RRP

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

caliking

So much to love here. Thanks for sharing a treasured family recipe.

Dyal_SC

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)

alaskanassasin

That looks amazing 

buzd504

She has the same handwriting as my grandmother.

fishlessman

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

fishlessman

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

danhoo

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.