Victoria Gottis Sunday Lasagna Recipes

Steps:

• In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
• Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
• In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
• Preheat the oven to 350°F.
• In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.
• Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.
• Top the noodles with another ladle of sauce.
• Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.
• Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.
• Allow the lasagna to cool for 30 minutes before serving.

Steps:

• Preheat oven to 375°.
• Make marinara sauce: heat oil, garlic, and crushed pepper flakes in a large pot over medium heat until garlic speaks by sizzling in oil.
• Add in ground meat and onion; cook for 10 minutes, until onion is very soft and sweet.
• Add in tomatoes, basil, oregano, and salt; bring to a bubble; decrease heat and simmer 10 minutes.
• Meanwhile, combine filling ingredients in a bowl.
• Line a lasagna pan with a couple ladles of sauce (about ½ cup).
• Place a layer of lasagna noodles on top of sauce; cover with a layer of cheese filling.
• Add a touch of grated cheese and a few dots of sauce.
• Place another layer of noodles in pan going in opposite direction, breaking pasta if needed to make it fit.
• Repeat process until pan is full.
• Top with mozzarella cheese.
• Cover pan with plastic wrap, then foil.
• Place in oven and cook 45 minutes to 1 hour, or until liquid is absorbed and noodles are tender.
• Uncover and place under broiler to brown cheese.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
• Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
• Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
• Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
• When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.