Lasagna is a dish we made only a few times a year when I was growing up. We usually made it for special occasions, or, on occasion, just to have something different. We made it last month for my dad’s birthday even though it’s not his favorite pasta dish.
Our lasagna recipe is fairly close to my grandmother’s recipe. She, too, only made lasagna on special occasions or holidays. She also used Sunday sauce, but she made it particularly heavy with pepperoni when it was used to prepare lasagna.
My mom and dad remove the meatballs from the Sunday sauce, break them up, and use them as the meat layer in lasagna.
I usually break up all the meats in the sauce, including the pepperoni. Sometimes I make just a meat sauce, like a Bolognese, and ladle it over the layers of cheese and noodles. It’s good either way.
- 1 box lasagna noodles
- 2 pounds whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 4 eggs
- 12 meat balls
- 4 cups Sunday sauce
- 1 cup shredded mozzarella, optional
- Cook lasagna noodles according to package directions. Remove from heat and drain.
- Break up the meatballs into small pieces and set aside.
- Add the eggs to the ricotta and Parmesan cheese and mix well. Add salt and pepper if desired.
- Add a layer of sauce to a baking pan to coat the bottom. Add a layer of noodles, then add a layer of cheese, followed by a layer of the meat, and topped with a layer of sauce. Repeat the layering until pan is full. Top with mozzarella if desired. Bake for 45 minutes at 350°F.