Jayne's Lasagne

Jayne’s Lasagne

(makes enough for a large turkey-roasting pan)

Sauce — 3 to 4 jars (32 ounces each) Ragù, Rao’s, or your own reasonably thick.
Add orégano, garlic powder to taste.

Brown Italian sweet sausage — 2 pounds

Brown chuck, chopped meat — 3 ½ pounds

Sauce should be very thick with meat; taste better and makes lasagne more solid.

Simmer sauce for about 45 minutes (at least) after getting it together to your taste. If sauce is still not thick enough when done, you can use a strainer spoon to add a layer of sauce to the lasagne.

Cheese Filling — actually this is a manicotti or shell stuffing — the secret to this recipe)

2 pounds whole milk ricotta cheese

¾ cup grated Parmesan and Romano cheeses

5 tablespoons parsley flakes

5 beaten eggs

2 teaspoons salt

½ teaspoon pepper

1 pound grated mozzarella cheese

Combine in KitchenAid or other heavy-duty mixer until thoroughly mixed. Be sure to add enough parsley — should be blended all through the chasse filling.

Noodles — 1 ½ to 2 boxes curly-edged noodles. Cook with a little oil in a large pot until tender; drain and rinse in cool water. (Use homemade noodles whenever possible.)

Assembly — put a little oil in bottom of pan

1) layer of noodles, actually double and crisscrossed, leaving no space between noodles as you lay them out

2) spoon (or ladle) cheese mixture next — it isn’t necessary to spread across; if you use enough, it spreads itself

3) meat sauce layer

Repeat each of the above three layers once more.

Sprinkle more Parmesan and Romano on top of the final meat-sauce layer.

Bake at 375° F. for about thirty minutes — let stand for 10 to 15 minutes,
OR
Assemble ahead, refrigerate when cook and add at least twenty minutes cooking time. You may cook with foil over the roasting pan, but it will take a bit longer; uncover a few minutes before removing from the oven.

(Mangé!)

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