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    You are in: Home / Italian / Favorite Lasagna Recipe
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    Favorite Lasagna

    Favorite Lasagna. Photo by Baby Kato

    1/1 Photo of Favorite Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Kathy Berliner's Note:

    I have been making this lasagna for over 20 years. Everyone seems to love this recipe. It came from a 1973 McCalls cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove sausage from casings, chop the meat.
    2. 2
      In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
    3. 3
      Break up beef with wooden spoon.
    4. 4
      Stir frequently, until well browned- 20 minutes.
    5. 5
      Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
    6. 6
      Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
    7. 7
      Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
    8. 8
      In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
    9. 9
      Add lasagna noodes, 2 or 3 at a time.
    10. 10
      Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
    11. 11
      Drain in colander; rinse under cold water.
    12. 12
      Dry lasagna on paper towels.
    13. 13
      Preheat oven to 375 degrees.
    14. 14
      In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
    15. 15
      In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
    16. 16
      Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
    17. 17
      Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
    18. 18
      Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
    19. 19
      Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
    20. 20
      Spread with remaining sauce, top with rest of mozzarella and Parmesan.
    21. 21
      Cover with foil.
    22. 22
      Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
    23. 23
      Cool 15 minutes before serving.

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    Ratings & Reviews:

    • on January 21, 2003

      55

      As most ‘zaar “old-timers” are aware, I have to keep my salt intake to an absolute minimum and so I was forced to make a couple of minor substitutions – I used ½ lb. ground beef, ½ lb. Italian sausage and ½ lb. chorizo sausage; I used sodium-free canned tomatoes and added my own Italian spices and; I skipped the tablespoon of salt (none of the diners seemed to notice the absence). Also, I used MeanChef’s Theory Of Garlic Calculation (“if the recipe calls for 2 cloves of garlic, use 5 or 6”). The recipe’s only minor shortcoming is that it required closer to a full pound of mozzarella and a little over a full cup of grated parmesan (well, ok, I admit that the parmesan thing is simply due to the fact that I love to go hog-wild with the stuff). The recipe’s crowning glory was the fact that one dinner guest remarked, “I can see the ricotta cheese and I cannot believe that I am going back for seconds, because I hate ricotta!” Thank you so much for a superb lasagna, Kathy.

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    • on August 19, 2002

      55

      What a great classic lasagna! My whole family loved it! I only made a few changes to your recipe. I only had 1/2 lb. Italian sausage on hand, so I increased the ground beef to 1 lb.. Also, I did not add water to the sauce, because I was running out of time and didn't want to wait for it to cook down. The taste was still incredible, although I only let it simmer for about 45 minutes. I will definitely be making this one again! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2009

      55

      I too have been making this lasagna for 20 years from the same cookbook. My family won't eat any other. Over the years I have learned to modify for organic, vegetarian or shortcuts. One shortcut I use is high quality jar sauce. I will also spice up my sausage some with additional fennel seed and crushed red pepper. I always prep the lasagna a day ahead and bake it the next day. Sets up like a picture and makes a very easy meal for entertaining.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Favorite Lasagna

    Serving Size: 1 (414 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 730.2
     
    Calories from Fat 365
    50%
    Total Fat 40.6 g
    62%
    Saturated Fat 19.3 g
    96%
    Cholesterol 145.0 mg
    48%
    Sodium 2698.0 mg
    112%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 4.4 g
    17%
    Sugars 13.7 g
    54%
    Protein 43.6 g
    87%

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