My Grandmothers Falscaldo Lasagna Recipes

HOW TO MAKE THE BEST GRANDMA'S LASAGNA?

Steps:

• IMPORTANT: I used 15.5 x 11.5 pan. Soak lasagna in hot tap water. (for about 20 minutes). Dry. Meanwhile add into a large saucepan 6 cups marinara sauce, 1 jar Catelli-fine herbs (640 ml), chopped Italian parsley, chopped red peppers, garlic, oregano, salt and pepper. Bring to boil. While your red sauce is heating, prepare ricotta filling. Using a large bowl add the following ingredients: ricotta cheese, chopped spinach, eggs, salt and pepper. Mix all ingredients. Set aside. Now, let's review what was done: -Red sauce (heated to boiling) -Ricotta spinach filling -Prepare lasagna noodles If you completed all the steps above you are ready for your last step. Also, at this point PREHEAT OVEN TO 400 F. ASSEMBLE OF LASAGNA Pour red sauce in the bottom of baking dish. Add single layer of noodles. Pour more red sauce over the noodles. Layer with ricotta cheese filling and mozzarella. After that add second layer of noodles, red sauce, ricotta filling and grated mozzarella cheese. Put another layer of cooked lasagna noodles. Finish with red sauce, grated mozzarella and Parmesan cheese. Bake uncovered for about 45 minutes at 400 F. Enjoy and share.

BUDDY VALASTRO'S GRANDMA MADDALENA'S SAUSAGE LASAGNA

Steps:

• Sauce:.
• In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned.
• Add garlic and oregano and cook until fragrant.
• Stir in the tomato paste and cook until the meat is coated.
• Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
• Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
• Ricotta:.
• In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
• Noodles:.
• The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
• Lasagna Time:.
• Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
• Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
• Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
• Cover Lasagna with foil and bake for about 20 minutes.
• Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
• Let the lasagna rest for 20 minutes before serving.

GRANDMA'S ITALIAN LASAGNA

Steps:

• In large skillet combine tomatoes, tomato puree, tomato sauce, 1 t. salt, pepper, oregano, and onion salt. Simmer, uncovered.
• Meanwhile, in second skillet sauté onion and garlic in oil until lightly brown.
• Then add ground beef and rest of salt. Cook until meat loses its red color. Drain.
• Add meat mixture to tomato mixture and simmer, uncovered, at least 2 hours or until thickened.
• Cook lasagna noodles according to package directions. Drain and rinse with cold water.
• Place several spoonfuls of sauce in bottom of 12"x8"x2" baking dish, enough to cover bottom of dish.
• Top with crisscross layers of lasagna noodles, then alternate the cheeses using half of each of the ricotta or cottage cheese. Repeat layers having same amount of ingredients. End with the remaining 3 slices of mozzarella cheese on top.
• Bake at 350* F for 40 to 50 minutes or until bubbly. Remove from oven and let stand 10 to 15 minutes, then cut in squares.
• The tomato sauce mixture is better if cooked a long time. This sauce may be frozen ahead of time, or can be kept in the ice box for a few days. The complete dish may be made ahead of time and frozen.