ITALIAN BUFFET / FALL 23
MY MOM’S LASAGNA
Though my mother was Irish, marrying an Italian man from Hoboken meant that
she had to learn to cook Italian food. She made really good lasagna. For Thanksgiving,
we always had this lasagna as an option along with the traditional, boring (in
my opinion) turkey.
Serves: 8 to 12
1-2 boxes of precooked
2 quarts of Fuggedaboutit
32 ounces (2 pounds)
whole milk ricotta
2 eggs, beaten
1/4 cup fresh Italian flat
leaf parsley, chopped,
plus some for top
2-3 teaspoons Parmesan
Kosher salt and
freshly ground pepper
2-3 balls of fresh mozzarella
cheese, chopped (21/2 cups)
1 You’ll need a 9" x 13" baking dish. Preheat oven to 350
2 In a large bowl, mix ricotta, beaten eggs, parsley,
Parmesan cheese and some salt and pepper. Chop
3 Spread a layer of gravy on the bottom of baking dish.
Place lasagna sheets on top, then a layer of the ricotta
mixture, followed by a sprinkle of mozzarella and another
layer of gravy. Repeat these steps 2 to 3 times to the top of
the baking dish, ending with gravy. Sprinkle parsley and
Parmesan cheese on top.
4 Cover tightly with tin foil. Bake for 30 to 40 minutes.
Can and should be made one day in advance. Store
covered in refrigerator until ready to serve. Reheat covered
in tin foil at 350 degrees for 45 minutes. Have extra gravy
for guests to add to their plates.
A NOTE ON GRAVY
If you want sausages in your lasagna, add
sautéed sausages to the gravy and cook another
30 minutes. When ready to assemble
the lasagna, remove the sausages and add
layers of sliced sausages in between the
ricotta and mozzarella.