Old World Authentic Italian Lasagna

Lasagna on a plate with two breadsticks and a fork, a glass of red wine next to the plate

Old World Authentic Italian Lasagna

Nancy Blackstone

This family recipe for authentic Italian lasagna is straight from Italy, passed down through generations, with a flavor that will transport you to a bistro overlooking the Amalfi Coast.

4.75 from 4 votes

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Main Dish

Cuisine Italian

Servings servings

Calories 645 kcal

Ingredients

32 ounce container ricotta cheese
15 ounce container ricotta cheese
2 large eggs
¾ cup fresh Italian flat leaf parsley chopped
¾ cup Parmesan cheese
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon nutmeg
1 pound lasagna noodles
1 recipe Old World Authentic Italian Sunday Sauce
10 Old World Authentic Italian Meatballs from the Sunday Sauce smashed
4 Italian Sausages from the Sunday Sauce smashed
16 oz shredded Mozzarella cheese

Instructions

Preheat oven to 375 degrees
Make the meatballs and the Sunday sauce.
Mash 10 meatballs and 4 sausages from the Sunday sauce and add 12 cups of sauce to it to make a ground meat sauce.
Cook the lasagna noodles until very al dente. Rinse in cold water to stop the cooking. Lay noodles on a couple of large cookie sheets sprayed with non-stick spray making sure they don't touch.
In a large bowl mix the ricotta cheese, eggs, parsley, parmesan cheese, salt, pepper and nutmeg.

To Assemble:

Begin with a layer of plain Sunday sauce on the bottom of a 9 x 13 pan.
Add a layer of noodles.
Spread a layer of ricotta cheese mixture on top of the noodles.
Pour a layer of meat sauce over the ricotta cheese mixture.
Repeat all of the layers until you run out of noodles, ending with a layer of noodles on top. Pour a layer of Sunday sauce over the noodles, the cover the top with a layer of shredded mozzarella.
Cover the lasagna pan with foil and bake at 375 degrees for 35 minutes. Remove the foil and bake an additional 25 minutes, until lasagna is bubbling and has a light brown crust.
Remove from the oven and let rest for 20 minutes before cutting.

Notes

Take a couple of large cookie sheets sprayed with non-stick spray and when the lasagna noodles are rinsed cold, lay them out on the cookie sheets making sure they don't touch until you're ready to use them.

This recipe makes enough for two 9 x 13 trays of lasagna. If you want to make two, you will need to cook two pounds of lasagna noodles.

If desired, you can add a layer of fresh spinach leaves while assembling the lasagna.

Nutrition

Calories: 645kcalCarbohydrates: 33gProtein: 37gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 159mgSodium: 823mgPotassium: 398mgFiber: 1gSugar: 2gVitamin A: 1162IUVitamin C: 6mgCalcium: 522mgIron: 2mg

Keyword Authentic Italian Dinner, From scratch lasagna, lasagna, meat sauce

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