Aunt Angie's Lasagna Recipe

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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.

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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.

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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!