Mamma Luisa's Lasagne
Source of Recipe
Vito's Cafe
List of Ingredients
# 2 lbs. Lasagne sheets
# 2.5 lbs. Ricotta cheese
# 6 cups shredded mozzarella cheese
# 2 cups freshly grated reggiano parmigiano cheese
# 4 cups frozen peas
# 15 eggs
# 2.5 lbs. ground beef
# 1 cup chopped onion
# 1/2 cup diced celery
# 1/2 cup small diced carrots
# 1 1/2 cups dry white wine
# 4 tbs. dried leaf basil
# 2 tbs. white pepper
# 2 tbs. salt
# 1 tbs. freshly ground black pepper
# 3 1/2 quarts marinara sauceRecipe
Cook pasta al dente- cool with cold water and set aside.
Using a large sauce pan/pot combine ground beef, onions, carrots, celery, 1tbs. salt and black pepper. Cook on medium heat until beef has lost its pink color and veggies are softened.
Drain grease and add white wine. Simmer until wine is evaporated.
Beat eggs into ricotta and add parmigiano, 3 cups of peas, basil, and 1 tbs. salt and white pepper.
Combine 2 1/2 quarts of marinara to the ground beef mixture, incorporate well, simmer for 1 hour.
Line the bottom of the roasting pan with 2 cups of marinara sauce, spread evenly.
Layer lasagne noodles on top of marinara, spread 1/3 of the ricotta mixture onto noodles. Sprinkle mozzeralla cheese (1 1/2 cups) evenly over ricotta mixture. Layer more noodles, cover with 1/3 of the meat sauce; add another layer of noodles and repeat the process two more times.
After finishing with noodles add remaining 2 cups of marinara, followed by 1 1/2 cups of mozzerella, finishing finally with the remaining 1 cup of peas.
Cover pan with aluminum foil and bake at 350 degrees for 1 hour and 10 mins.
Let stand outside oven at room temperature for 1 hour before cutting and serving.
Have plenty of marinara and freshly grated reggiano on hand, to add on top.
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