Aunt Joan and Elaine's Lasagna - Joan DeRosa (Marc's Aunt)

AUNT JOAN AND ELAINE’S LASAGNA
By Joan and Elaine DeRosa


Need a Deep lasagna pan
2 lbs / 2 pkgs of lasagna
Sauce:
3-4 large cans crushed tomatoes
3 small cans tomato paste
2 onions, chopped
Garlic (several cloves, crushed)
Salt, pepper, bay leaf (3), spices
1.5 lbs. sausage
1.5 lbs. pork chops, boneless
1.5 lbs. hamburg, made into meatballs (with bread crumbs, parmesan cheese, parsley, garlic, egg)
1 lb. shredded mozzarella cheese
Ricotta filling: mix together:
3-4 lbs. “Sam Maulucci & Sons” brand, if available, ricotta cheese
3 eggs
Parsley
Pepper
½ - ¾ lb. grated parmesan cheese
In large pot, fry sausage, pork chops, and meatballs. Set aside meat.
In same pot, saute olive oil, onions, garlic. Add crushed tomatoes, tomato paste, spices (**author’s note: I use Badia Complete Seasoning - it has everything in it for spices.)
Add meat into sauce and cook for 1-2 hours. Meat will be very tender.
In the meantime make ricotta mixture and set aside.
When sauce is done, remove meat and chop up into bowl.
In a large pot, boil water. Cook 6-7 pieces of lasagna at a time until al dente (about 5 min)
Assembly:
In deep lasagna pan, put a layer of sauce. On bottom, lay a layer of lasagna pasta. (put next batch of raw lasagna into boiling pot of water). Use 1/3 of meat and spread over pasta. Use ¼ of ricotta mix and spread over meat. Spread ¼ of Mozz. Cheese and some parmesan. Cover with a layer of sauce. Repeat. Repeat. Last layer has pasta - ricotta - sauce - mozz/parm (no meat)
Bake at 350 degrees for about 45-60 min. Broil top for a few minutes until slightly browned. Remove and let it set for at least 15-30 min. \
Enjoy!!!