Grandma Pauline’s Lasagna

There was no such thing as “vegetarian” lasagna growing up.  Grandma Pauline’s lasagna never had meat in it.  The meat balls and braciole was always served on the side.  I had no idea people put meet in lasagna or spinach for that matter until I moved to California.  But this dish was how Grandma made lasagna, and it’s how my kids make it to this day. — Karma

Print Recipe

Grandma Pauline’s Lasagna

Difficulty: Easy Prep Time 30 min Cook Time 90 min Total Time 2 hrs

Servings: 12

Ingredients

Servings

• 2 pounds Lasagna Noodles
• 3 pounds Mozzarella Cheese (grated)
• 2 pounds Ricotta Cheese (We often make our own ricotta, but honestly Grandma would have bought Polly-O ♥)
• 1 egg
• Salt and Pepper to taste
• 1 tablespoon Basil
• 1 teaspoon Oregano
• 3 cups Tomato sauce

Instructions

1. Cook the lasagna noodles for about five minutes, they are much easier to work with when they are under done.
   
2. We use the food processor with a grating blade to make quick work of the cheese.
   
3. Crack and egg into the ricotta and season with basil, oregano and salt/pepper.
   
4. Place a layer of sauce on the bottom of a large and deep baking dish (or roasting pan if you are feeding a dozen people ;) Then a layer of pasta, leaving plenty of room for the noodles to expand. Followed by ricotta and mozzarella, then top with sauce and repeat.
   
5. Bake at 400° oven for 90 minutes or until internal temperate is 160°.