Home Made Lasagna Southern Italian Version
 

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

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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.

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

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.

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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.

Sounds great, any leftovers kindly accepted :-)

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

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