Recipes

Wainwright Family's Traditional Italian Lasagna

  • Servings: 5-6 gallons
  • Provided by:

    Ingredients Print Recipe

  • 3  106 oz. cans of tomato sauce
  • 1  106 oz. can of tomato paste
  • 8 lbs of ground beef
  • 4 to 5 lbs Italian sausage
  • 4 -5 large yellow onions rough chopped
  • 1  2 cups chopped garlic or more to taste
  • 48  60 oz of sliced mushrooms
  • 2 bunches of parsley rough chopped
  • Oregano to taste - appro 4 to 8 Tbsp
  • 5 to 10 carrots
  • 5 to 10 celery stalks with tops
  • 1 gallon chicken stock
  • Good red wine
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 5 eggs beaten, plus 3 eggs beaten, divided 1 pound boiled and drained spinach
  • 2 pounds ricotta cheese
  • 2 cups grated parmesan
  • fresh ground pepper, to taste
  • grated mozzarella cheese

Directions

To make the sauce: Sauté onions and garlic until translucent. Add beef and sausage and brown  you can drain fat if you like. Add mushrooms and brown. Add tomato sauce and paste plus parsley. Simmer 3 to 4 hours stirring as needed. Add seasoning and red wine as needed. Meanwhile in separate pan simmer chicken stock and carrots and celery. Add stock to sauce as needed to maintain consistency. When stock is done blend carrots and celery with some chicken stock in food processor and add to sauce.

To make the noodles: In a large bowl, mix flour and salt. Make a well in the middle and add 5 beaten eggs. From the middle start incorporating egg with a fork until mixed.

Put on a floured surface and knead until smooth approx. 5 minutes. Wrap in plastic wrap for at least 30 minutes at room temp. Using a pasta machine process to thinnest setting. Set aside to dry partially then par boil prior to assembly.

To make ricotta filling: Mix together 3 beaten eggs, ricotta cheese, parmesan, and spinach.

In a deep baking dish, put a thin layer of sauce on the bottom of the pan. Then put a layer of noodles, followed by a layer of cheese and sauce and mozzerella cheese. Repeat these layers until about 3/4 full - 4 to 6 layers. Top with sauce and parmesan cheese.

Bake at 350 degrees for 45 mins. to 1 hour until bubbly and cooked through.
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