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Old World Style Lasagna

A homemade lasagna made from scratch. This dish is a labor of love and takes all day, but is worth it.

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16 people Yepped this recipe

servings: 6

total time: 6 hours

added on 10/23/2018

recipe by: Rae

INGREDIENTS

Italian Sausage:
1 lb pork loin chops with fat, diced into 1 inch cubes
2 cloves garlic, chopped
1/4 tsp dry oregano
1/2 tsp granulated onion
1 TBSP fresh basil, chopped
1 TBSP red wine vinegar
1/4 tsp fennel seeds
1 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes
1/2 tsp parsley
1/2 tsp paprika
pinch thyme leaves
Tomato Sauce:
14.5 oz can diced tomatoes
28 oz can whole tomatoes, squished between fingers
4 TBSP tomato paste
2 cloves garlic, chipped
1/2 cup yellow onion, chopped
1 TBSP olive oil
1/2 tsp kosher salt
1/4 black pepper
1 TBSP basil, chopped
Cheese Mixture:
15 oz ricotta cheese
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated
2 eggs
1/2 tsp granulated garlic
1/2 tsp Kosher salt
1/4 tsp black pepper
smidgen nutmeg
Pasta Noodles
2 1/2 cups all purpose flour
2 eggs
3 egg yolks
pinch salt
3-5 TBSP water

CONVERSION CALCULATOR

DIRECTIONS

ITALIAN SAUSAGE:
Put your grinder attachments in the freezer for 20 minutes.
Mix all the ingredients together in a metal bowl and place in the freezer for 20 minutes.
Grind all the pork and spices in your grinder.
Mix gently with your hands and store in fridge for at least 4 hours.
TOMATO SAUCE:
Put all ingredients but the basil in a sauce pot. Stir well and simmer for 1 hour over low heat. Stir often.
Add the basil. Turn off the heat and set aside until later use.
CHEESE MIXTURE:
Mix all the ingredients for the mixture in a bowl and keep refrigerated until lasagna construction.
PASTA NOODLES:
Combine the flour, eggs, yolk, and salt in your mixer with a dough hook. Mix on low. Add a tablespoon of water at a time until the dough forms a ball.
Once a ball has formed mix on low speed for 4 minutes.
Turn out on to a floured surface and knead for a few minutes more.
Cover the dough and allow to rest for 20 minutes.
Cut the dough into 6 portions. Roll your dough to 1/8 inch thickness. Cut the noodles to the length of your pan.
Blanch the pasta sheets in boiling water for 30 seconds. Then drain and shock in ice water immediately. Remove from ice water after a minute or two and lay flat on towels.
LASAGNA CONSTRUCTION:
Brown your sausage in a pan and add the tomato sauce. Taste and season with salt and pepper if needed.
Heat the oven to 375 degrees F.
Pour about 1/5 of your sauce in the bottom of a ceramic 9 x 13 pan. Cover with lasagna noodles in a single layer.
Spread another 1/5 of sauce over the top of the noodles.
Make 3 rows of 4 dollops (about 2 TBSP in size) of cheese mixture over the sauce, using about 1/2 the mixture.
Cover with another layer of lasagna noodles and press the cheese sightly and repeat the process.
Cover with a final layer of noodles and then top with the rest of the sauce.
Cover with foil and bake for 45 minutes to 1 hour or until lasagna is heated through.
Allow to cool for 20 minutes then cut and serve.