Mama’s Lasagna al Bolognese

Lasagna is made in 4 parts, first you make the sauce, then you make the meat, then you make the pasta and finally you layer the pasta with the cheese. (If you want to have Lasagna without the meat, leave out part 2.) You will need a at least one hour and a half or more to make Lasagna. This is not something you do last minute.

Part 1 – The sauce

Make Mama’s tomato sauce on one burner.
1 small onion
about 1/2 cup Olive Oil
1 24oz or 32oz can of peeled San Marzano Tomatoes
6-8 fresh Basil leaves
1 TBSP sea salt
1/2 TSP sugar

Heat olive oil in a sauce pan on medium heat. Add onion diced small. Cover. Stir occasionally. Do not let onions brown.

Puree tomatoes. Add with salt, sugar and torn basil leaves. Simmer and stir occasionally for 25 mins on med to low heat. Do not bring to a boil. Simmer only.

While the sauce cooks, in a separate pan, prepare the meat.

Part 2 – The meat

1/4 lb ground pork
1/4 lb ground veal (if you can’t find or do not like veal, use beef)
1 small onion
Approx 1 cup of chopped crimini or porcini mushrooms
1/4 Finely chopped carrots
1 tbsp sea salt
1 tbsp pepper
1/8 chopped fresh Italian parsley
Olive oil

Pour olive oil into deep frying pan to cover the bottom of the pan. Heat it on medium to low heat. When oil is hot, add onions and carrots. Simmer with top on until carrots and onions get very soft and almost transparent. Add mushrooms and brown. Add the ground meat, salt, pepper and parsley. Stir until meat is brown. With a strainer or straining spoon, place meat mixture into sauce, but leave behind the grease.

Let bolognese sauce (meat sauce) simmer on low heat.

Part 3 – the pasta

1lb of imported Lasagna pasta

Boil water in a large pot. When water is boiling violently, add the lasagna noodles. Use tongs to keep them from sticking to each other.
When pasta is almost soft, drain water in a collander. Take noodles out one at a time, separate and dry them using a paper towel.

Part 4 – Layering with cheese

The cheeses
4-6 large Ovaline (large Mozzarella balls in water) – sliced in thin slices
24 oz of salted ricotta cheese
1 lb grated parmigiano cheese
6- 8 Basil leaves

In a large rectangular baking dish, wipe bottom and sides with a paper towel soaked in olive oil.
Place in the dish the following layers in this order:
A layer of sauce
A layer of lasagna pasta vertically (cut the noodles with a knife to make them fit evenly into the dish)
A layer of ricotta
A layer of sauce
A layer of pasta horizontally
A layer of mozzarella
A layer of parmigiano

Repeat until layers are almost at the top of dish. Be sure to put sauce, mozzarella and parmigiano on top of the last lasagna pasta layer. No not go over the top of the dish or you will have a mess. Place basil leaves on top.

Bake at 350 degrees for 20-30 minutes.

Serves 6-8 people.

Leave a Reply