Jean Pirrone's Authentic Lasagna
Recipe from Jeanne Pirrone, a friend of the family, and a genuine Italian.
Surgeon General's Warning: The ink was really really faded, so some of this may be not so authentic. Makes two 9x13 pans of lasagna.
In a large stock pot, brown 2 pounds of ground beef with one large onion, finely chopped and 1 large or two small cloves garlic.
Drain grease.
Add:
1 large can of tomato sauce or tomato juice
2 small cans of tomato paste
1 can of water for each of the above
1/2 tsp. salt, 1/2 tsp. pepper
3 tablespoons chopped fresh parsley or 1 1/2 tablespoons of dried
chopped parsley
1 tsp. marjoram
1 tsp. sweet basil
1 large or two small bay leaves
1 tsp. oregano
pinch of baking soda
Simmer for a few hours with the lid on.
I can't read the rest of the paper, so this is what I remember:
Cook enough lasagna pasta for two pans. Do not overcook - make sure
it is still firm. Drain, and rinse in cold water to keep it from
sticking together.
Start out with a layer of sauce in the bottom of each pan.
Over that put a layer of pasta strips side by side, two deep.
On top of
that put a layer of ricotta cheese, a layer of grated mozzarella, and
generously sprinkle that with grated Parmesan.
You will need two tubs of ricotta, one for each pan. Cottage cheese works just as
well, and is cheaper.
Top with more sauce, more pasta, layer with cheese again, ending up
with a layer of pasta topped with a layer of sauce. Cover tightly
with foil.
Bake in a 350 ° oven for an hour or until the sauce is bubbling.
Aunt Patty's variation:
Whip each tub of ricotta with an electric mixer, blending it with 2 eggs (beat
eggs first). The eggs make the ricotta pourable, so it can be easily spread
evenly in the pan, but the eggs will set up when it is cooked.