Home Made Lasagna Southern Italian Version

[senior citizen]

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[missypie]

This recipe looks fabulous!!! I will definitely make this one! Thank you!

[senior citizen]

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[graciegirl]

This recipe looks fabulous!!! I will definitely make this one! Thank you!


Missy. I know folks would love your recipe for Sauerbraten, unless it is a closely guarded family secret. And the red cabbage too. Yummmmm!

[missypie]

Missy. I know folks would love your recipe for Sauerbraten, unless it is a closely guarded family secret. And the red cabbage too. Yummmmm!

I'll get that recipe out soon. No closely guarded secret at all. Came from the magazine Saveur. The red cabbage is from drum roll.........Weight Watchers International Cookbook from loooong ago.

[rdhdleo]

That lasagna sounds incredible! Thank you for sharing, I will definitely be making it!

[mac9]

Your recipe is so similar to mine. Differences: I do not bake or fry the meatballs. I plop them in the sauce (gravy) and let them cook that way. Instead of slicing them, I mash them with a potato masher and mix in the sausage. I layer my lasagna differently. I put sauce in the pan, then a layer of noodles, then the ricotta, mozzarella and fresh grated romano peccorino. Then another layer of noodles, some sauce and the meats which are mixed together. More sauce, another layer of noodles, then more sauce and mozzarella.
I also make 2 at a time...one for dinner, one to freeze for another day.

[senior citizen]

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[senior citizen]

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[senior citizen]

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[mac9]

Next time I make lasagna, which should be in a few weeks from now, I will try it your way with just "plopping the meatballs into the sauce" and let them simmer that way......it would be a lot faster, for sure. The recipe I typed was how it was handed down to me..........but actually, no matter how one layers it, it still comes out delicious......thanks for sharing your version.

Forgot to tell you that the sauce must be on a low enough heat to just keep it simmering. Do not stir for at least an hour or the meatballs will fall apart.

[OldManTime]

Sounds great, any leftovers kindly accepted :-)

[patfla06]

Thanks for sharing your amazing recipe!
It puts my lasagna to shame.

[senior citizen]

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[senior citizen]

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[senior citizen]

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[mac9]

I have always called it macaroni gravy. I actually have to think about it or I will say gravy and not sauce. Do you think that it has to do with the area of Italy? My family was from Naples.

[missypie]

You will love it with the sausage meat. It's what makes lasagna so tasty.
It looks harder than it really is.........only because the directions are so detailed. Well worth the bother and "mess"......if you plan ahead and lay it all out, it's easy.

You can also make it (or make two) on some day when you are not busy and FREEZE. I've baked them from the frozen state and they still come out great.

Just remember to put saran wrap over them.....and write a note that there is saran wrap under the aluminum foil........so you don't bake it with the saran wrap on.........aluminum foil often leaves a residue on the pasta sauce topping.....


Can you please tell me what temp and for how long to bake from frozen state? Thank you!!

[senior citizen]

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[billethkid]

almost the same as our family has used that histirically comes from a long way back in the tree from Italy.

btk

[missypie]

Made this Lasagna and it was supurb! Thanks so much

[senior citizen]

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[tpop1]

My mother’s parents came from 35 miles south of your kin – Avigiliano, Bascilicata and always called it sauce!

It seems that “sauce” vs. “gravy” is not regional, as denoted by these 2 Italian families coming from such close communities in Italy, but may have been a translation issue. Italians arriving in America were given differing translations for their Italian "sugo per pastasciutta.", etc. Because the expression for "gravy" in Italian is "sugo d'arrosto", which is literally "juice of a roast, when they said the word "Sugo," sometimes they were given “sauce”, sometimes "gravy?"

Mom’s lasagna, now made by my wife, is similar to yours except:

No onions in the sauce, but paste is the key to thick sauce!,
No sausage,
She added sliced eggs – Anyone else? My wife’s people who came from between Naples and Amalfi coast also added eggs but no meat!


You’ve got me hungry for Christmas dinner – my son will be making our lasagna this year!

Merry Christmas & Happy Holidays, whatever your celebrations, whatever your traditions, whatever you call your sauce.

p.s. Not frying the meatballs is an “infamnia!” :wave:and we mostly had macaroni, sometimes spaghetti, pastina when we were sick but never pasta!

[Shirleevee]

The same as my Southern Italian family's......yum

[jblum315]

That's just the way I make lasagna. I lived in a mostly Italian town for more than 40 years. The only difference is I use the lasagna noodles that don't have to be boiled separately- they cook in the pan. Can't tell the difference and it eliminates one step. Also in 2 pounds of ricotta I always beat in 2 eggs.

[senior citizen]

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