Solomon’s Lasagna Recipe

Ingredients

 Joannie Locricchio's Tomato Sauce-5 to 6 cups.
 Olive Oil-3 tablespoons.
 Salt-1 teaspoon.
 Lasagna Noodles-1 pound cooked al dente.
 Whole Milk Ricotta Cheese-1 pound.
 Eggs-2, lightly beaten.
 Romano Cheese-2-cups, grated.
 Fresh Whole Milk Mozzarella Cheese-1 pound thinly sliced.
 Fresh Basil-3 tablespoons, chopped.
 Parsley-1 tablespoon, chopped.
 Black Pepper-to taste.

Directions

1

Remove the sausage and meatballs from Joannie's Tomato Sauce. Chop sausage and meatballs coarsely.

2

Set aside.

3

In a large stock pot bring the water, salt and olive oil to a rolling boil.

4

Cook the Lasagna pasta until al dente.

5

Drain the pasta and then lay flat in-between paper towels.

6

Set aside. In a medium bowl mix the Ricotta cheese, eggs, Romano cheese, parsley and basil.

7

Set aside.

8

In the bottom of a large Pyrex or large pan spread a thin layer of tomato sauce.

9

Start layering all the ingredients. Start with the Lasagna noodles.

10

Then spread a layer of the Ricotta cheese mixture.

11

Layer some of the Mozzarella cheese.

12

Then spread some of the chopped sausage and meatball.

13

Top with some sauce.

14

Then add the Lasagna noodle and begin layering again until you reach the top of the pan.

15

The last layers should consist of Lasagna noodles, tomato sauce and lastly Mozzarella cheese.

16

You may cover and refrigerate until ready to use.

17

Bake in a 350F degree oven for 40 minutes.

18

Allow the Lasagna to cool 15 minutes before serving.

19

Plate a little tomato sauce on the bottom of a dish and then place a slice of the Lasagna on top of the sauce.

20

Freeze any extra Lasagna.

Ingredients

 Joannie Locricchio's Tomato Sauce-5 to 6 cups.
 Olive Oil-3 tablespoons.
 Salt-1 teaspoon.
 Lasagna Noodles-1 pound cooked al dente.
 Whole Milk Ricotta Cheese-1 pound.
 Eggs-2, lightly beaten.
 Romano Cheese-2-cups, grated.
 Fresh Whole Milk Mozzarella Cheese-1 pound thinly sliced.
 Fresh Basil-3 tablespoons, chopped.
 Parsley-1 tablespoon, chopped.
 Black Pepper-to taste.

Directions

1

Remove the sausage and meatballs from Joannie's Tomato Sauce. Chop sausage and meatballs coarsely.

2

Set aside.

3

In a large stock pot bring the water, salt and olive oil to a rolling boil.

4

Cook the Lasagna pasta until al dente.

5

Drain the pasta and then lay flat in-between paper towels.

6

Set aside. In a medium bowl mix the Ricotta cheese, eggs, Romano cheese, parsley and basil.

7

Set aside.

8

In the bottom of a large Pyrex or large pan spread a thin layer of tomato sauce.

9

Start layering all the ingredients. Start with the Lasagna noodles.

10

Then spread a layer of the Ricotta cheese mixture.

11

Layer some of the Mozzarella cheese.

12

Then spread some of the chopped sausage and meatball.

13

Top with some sauce.

14

Then add the Lasagna noodle and begin layering again until you reach the top of the pan.

15

The last layers should consist of Lasagna noodles, tomato sauce and lastly Mozzarella cheese.

16

You may cover and refrigerate until ready to use.

17

Bake in a 350F degree oven for 40 minutes.

18

Allow the Lasagna to cool 15 minutes before serving.

19

Plate a little tomato sauce on the bottom of a dish and then place a slice of the Lasagna on top of the sauce.

20

Freeze any extra Lasagna.

Solomon’s Lasagna Recipe

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