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.
servings: 6
total time: 6 hours
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
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
OXO Good Grips 10-Piece POP Containers - SEE MORE
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.
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