This is the best lasagna recipe I was able to secure over the years, and it reminds me of a story.
When our kids and grandkids were younger we often took the whole family to Orlando. One year we stayed at The Portifino. After a long day at Universal, we all sat down to a great Italian meal. My granddaughter Ari ordered the Lasagna but she was so young that she pronouced it Basagna.
After she ordered, she fell asleep at the table, and slept for a good hour and a half there while we all ate. When finished we had the staff box up her Lasagna while we had dessert. Just before we were getting up to leave Ari awoke. She, never one to talk quietly, scared most of the restarant patrons by looking at the table and yelling out, “Where’s my Basagna!” It’s one of the many Orlando memories we will never forget, and we have called Lasagna Basagna ever since.
Anyway, they served a great lasagna at the Portifino with several cheeses on it. After many years, I finally came up with a similar recipe, and here you have it.
1 Pound Sweet Italian Sausage
1 Pound Ground Chuck
1/2 Cup Diced Yellow Onion
1 Teaspoon Minced Garlic
28 Ounces Crushed San Marzano Tomatoes
12 Ounces Tomato Paste
15 Ounces Tomato Sauce
1/4 Cup Water
2 Tablespoons Sugar
1/2 Cup Fresh Chopped Basil
1/2 Teaspoom Fennel Seeds
1 Teaspoon Dried Italian Seasoning
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Tablespoons Fresh Chopped Parsley
12 Lasagna Noodles
15 Ounces Ricotta Cheese
1 Large Egg
1/4 Teaspoon Nutmeg
1 Pound Shredded Low Moisture Mozzarella
10 Slices of Provolone Cheese
1/2 Cup Fresh Grated Romano
1/2 Cup Fresh Grated Parmesan
- Cook meat, onion and garlic in a large skillet until onion is translucent.
- Add tomatoes, paste, sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.
- Simmer on low for 3 hours …. yes 3 hours.
- Put the noodles in a large pan and cover with hot water for 30 minutes.
- In a bowl, mix nutmeg, ricotta and egg.
- Spread 1/2 a cup of the simmered sauce in the bottom od a lasagna pan.
- Cover with 4 wet but drained noodles.
- Cover that with half of the ricotta mixture.
- Cover that with 2 cups of mozzarella.
- Cover that with 1/2 the remaining meat sauce.
- Cover that with 1/3 cup of the romano and parmesan mixture.
- Cover that with 4 more lasagna noodles.
- Cover that with the remaining ricotta. mixture.
- Cover that with the provolone.
- Cover that with the remaining meat sauce.
- Cover that with 1/3 cup of the parmesan and romano mixture.
- Cover that with 4 more noodles.
- Cover that with the last 2 cups of mozzarella.
- Cover that with the remaining Parmesan and romano mixture.
- Bake at 375 degrees covered for 25 minutes.
- Then remove the cover and bake for another 30 minutes.