Site hosted by Build your free website today!


Main Page

Craft Archive Menu


Goodmama Mia's Lasagna 
Goodmama, California

This lasagna takes a bit of work, but that's why it tastes so good! To break up the work, make the sauce the day before you assemble the lasagna. 

Goodmama Mia's Pasta Sauce 

  • 2 large onions, diced
  • 6 large cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 large Portabella mushrooms, diced
  • 6 links of hot Italian sausage (approx. 1 1/2 pounds)
  • 3 28 oz. cans Progresso Italian Style (whole) Tomatoes with Basil
  • 2 tsp. dried basil
  • 1 1/2 tsp. dried oregano
  • 1 tsp. sugar
  • 1/2 tsp. black pepper
  • 1 cup Cabernet Sauvignon

 Sauté the onions until tender; add garlic and sauté 1 minute, stirring frequently. 

Add mushrooms and sauté until well cooked (a few minutes). 

Remove the sausage from the casings and fry in a separate pan until well cooked. 

Drain off excess grease, and pat sausage well between paper towels. 

Crumble sausage and add to onion mixture. 

Pour tomatoes and all juices in a large bowl and squish the tomatoes well. 

Add tomatoes, and remaining ingredients to onion mixture. 

Bring sauce to a boil and simmer, stirring occasionally, 1/2 hour. 

To Assemble the Lasagna

  • 1 recipe Goodmama Mia's Pasta Sauce

  • 1 lb. lasagna noodles, cooked according to package directions 
  • 2 lb. ricotta cheese 
  • 1/2 tsp. Garlic Powder 
  • 1/2 tsp. pepper
  • 4 eggs or equivalence in Egg Beaters
  • 1 1/4 pound mozzarella cheese, grated
  • 5 oz. FRESHLY GRATED Parmesan cheese (please do not use the canned stuff)

 TIP: To prevent noodles from sticking together while you assemble this, toss them with a small amount of olive oil. 

Preheat oven to 350 degrees.

Add garlic powder, pepper and eggs to ricotta cheese in a bowl and stir well. Set aside. 

In a large baking pan (11 X 15), spread one cup of sauce over bottom of pan. 

Next line pan with lasagna noodles, overlapping slightly for good coverage. 

Pour 2 cups of pasta sauce over noodles. 

Place dollops of ricotta cheese mixture on the sauce, using approx. 1/3 of the mixture. Using your finger, spread the ricotta cheese around. 

Spread approx. 1/3 of the mozzarella cheese over the ricotta cheese, and spread approx. 

1/3 of the Parmesan cheese over the mozzarella cheese. This is your first layer. 

Now repeat with pasta, sauce, ricotta cheese, mozzarella cheese and Parmesan cheese. 

Now repeat a third time BUT STOP AFTER THE RICOTTA CHEESE. 

You will want to bake the lasagna WITHOUT the last 1/3 of mozzarella cheese and Parmesan cheese; these cheeses will be added at the end of the baking cycle to prevent browning/burning. You will not use all of the pasta, but it's better to cook it all so you can select the pieces which have not broken in the cooking process. 

Bake lasagna 1 hr. 15 minutes - 1 1/2 hours, until the center is very hot. 

Top with remaining mozzarella cheese and Parmesan cheese and continue baking until cheese is melted. 

Let the lasagna stand 10 - 15 minutes before cutting! This allows the lasagna to "solidify" so the pieces won't fall apart when you serve it.



Be sure to read our Submission Requirements & Terms of Service.

 Contact us  about The Mother Load    advertise here!

10-07-02 tgraydesigns
Copyright © 2000-2002