Recipes : Aunt Angie's Lasagna Recipe : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Aunt Angie's Lasagna Recipe
Recipe courtesy Miceli's Restaurant

Ingredients
For the Meatball Mix:
5 pounds ground beef
5 eggs, beaten
4 cups bread crumbs
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic
1/4 cup chopped parsley leaves
1/2 pound grated Romano cheese

For the Meat Sauce:
1 1/2 pounds ground beef
1 cup each carrots, celery and onion, roughly chopped in food processor
1 gallon ground pear tomatoes
1/2 tablespoon salt

1/2 tablespoon ground black pepper
1/2 tablespoon chopped garlic
1/2 tablespoon fennel seed
2 bay leaves
1/2 tablespoon chopped basil leaves

For Aunt Angie's Lasagna:
1 pound cooked lasagna pasta (about 10 pieces)
4 pounds meatball mix
2 pounds ricotta cheese
2 pounds mozzarella cheese
1/2 cup Romano cheese
32 ounces meat sauce

For the Meatball Mix:

Directions
Preheat oven to 375 degrees F.

In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated
oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired
size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.

Ingredients
For the Meat Sauce:

Directions
In a stock pot (or large cooking vessel) brown the ground beef. Add the
celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let
simmer for 2 hours.

Ingredients
For Aunt Angie's Lasagna:

Directions
Using a 1/2 hotel pan or medium to large baking dish, coat the bottom

with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with
an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan
using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then
top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a
layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with
meat sauce and place in preheated oven and bake until proper serving temperature is reached or top
is golden brown.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.