Traditional Lasagna

I believe that lasagna is the most popular meal requested at the Italian American table at almost every holiday. My mama made lasagna on special occasions, except Thanksgiving.

I have modified the recipe over the years, but here is my mother's traditional recipe, however, she boiled and drained the pasta. I found this method works better for me. By all means, you can follow the directions on the box.

Lasagna just about to go into the oven.

1 lb Ronzoni Lasagna box

3 lb whole milk ricotta

1 lb whole milk mozzarella, shredded

1/2 cup grated cheese (I use Locatelli)

salt/pepper to taste

1 lb ground beef, browned and drained (seasoned with salt/pepper and grated cheese)

Dry parsley to taste - about 2 tbsp

1 egg, beaten

Large pot of marinara sauce

Place dry pasta in large bowl. Cover pasta noodles with boiling water. Let stand until pasta noodles are flexible.

Remove the pasta noodles from water and lay on clean dish towel. Dry pasta noodles and make sure water is removed.

In large bowl, combine ricotta, ½ cup grated cheese, mozzarella, egg, little salt and pepper and parsley, as well as a little marinara sauce.

In 13x9 pan, place enough sauce to cover bottom. Top with flexible noodles side by side until surface is covered. Top with ricotta mixture on one level. Top ricotta mixture with marinara, don't be stingy. Top with browned meat. Top with more noodles to cover. Repeat until last layer is pasta noodles. Top with marinara sauce, covering the whole surface. Top with plenty of grated cheese.

Place in 350 preheated oven for about 20 minutes, covered.

Remove cover and let continue to bake for an additional 35 to 40 minutes. Let stand until cool. Best to make it day ahead.

Place lasagna noodles in boiling water. Please be careful not to burn yourself.

Made 5 trays of lasagna for demo.

Adding filling to each layer.

You can roll them up to create roll ups...

Baked to perfection.

Prepared roll ups about to go into the oven.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)