Photo: Aunt Angie's Lasagna Recipe
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.
For the Meat Sauce:
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.
For Aunt Angie's Lasagna:
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.
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By markstarr23_127...
prairie du sac, 89
on April 01, 2010
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By far the best lasagna i've ever made, and I have made many. Time consuming but worth the effort. My family and friends LOVED it. Will be my go to lasagna recipe from now on.
By captain_cattywo...
Phoenix, AZ
on December 03, 2009
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I made this recipe for thanksgiving this year and everyone went nuts over it!
It was my first time actually being able to cook since my grandmother can no longer do it and the taste is just outstanding.
The Romano cheese just gives the sauces' flavor such a sharpness, much better than Parmesan.
The only changes I made were for the meatballs. I used 2 pounds of 98% Lean Ground Beef, 1 pound of Pork and 2 pounds of Bison.
I also used "wegman's gourmet garden blend" to add Parsley, Basil and Oregano. (It looks really weird because its watery and in a tube but it tastes and smells fresher than my usual fresh herbs.
By mamabrat875
STATEN ISLAND, NY
on April 04, 2009
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This is the BEST lasagna recipe I have ever come across... mostly because it tastes just like my Grandma Angies lasagna! The 1st bite I took of the meatballs was like being transported back to Brooklyn on a Sunday afternoon at my Grandmas house... ironically her name is Angie too! This lasagna is really worth all the work. The key, I think, is the romano cheese. I grew up on romano and hardly ever had Parmesan. It seems like EVERY recipe out there uses Parm.. it is so over-used! Romano gives the meatballs that nice kick that parm just cant do because it is too bland. Thank you Aunt Angie for bringing back some great memories of my Grandma Angie!
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