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Restaurants›Mama Stortini's Restaurant & Bar›Papa's Original Lasagna Recipe

Papa's Original Lasagna Recipe

Name: Mama Stortini's Restaurant & Bars Papa's Original Lasagna Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 cup yellow onion, finely diced; 4 cloves garlic cloves, minced; 1 lb italian sweet sausage, casings removed; 0.5 lb ground beef (80/20); 28 oz crushed tomatoes (canned); 4 tbsp tomato paste; 8 oz tomato sauce (canned); 0.5 cup dry red wine (optional); 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp granulated sugar; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 whole bay leaf; 2 tbsp fresh parsley, chopped; 2 cups whole-milk ricotta cheese; 1 whole large egg; 0.75 cup parmesan cheese, finely grated; 2 tbsp fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 12 sheet oven-ready lasagna noodles (or no-boil); 4 cups mozzarella cheese, shredded; 0.25 cup extra parmesan, grated (for topping); 8 leaf fresh basil leaves (optional, for garnish); 1 tsp olive oil or nonstick spray (for pan)

Inspired by Mama Stortini's Restaurant & Bar

Time1h 50m

Serves8

with italian sausage, ricotta and mama's meat sauce, mozzarella - oven-baked to a golden brown

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Ingredients

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Meat Sauce (Mama's Meat Sauce)

2 tbsp extra-virgin olive oil

1 cup yellow onion, finely diced

4 cloves Garlic cloves, minced

1 lb italian sweet sausage, casings removed

1/2 lb ground beef (80/20)

28 oz crushed tomatoes (canned)

4 tbsp tomato paste

8 oz tomato sauce (canned)

1/2 cup dry red wine (optional)

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp granulated sugar

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 whole bay leaf

2 tbsp Fresh parsley, chopped

Cheese Mixture

2 cups whole-milk ricotta cheese

1 whole large egg

3/4 cup parmesan cheese, finely grated

2 tbsp Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Pasta

12 sheet oven-ready lasagna noodles (or no-boil)

4 cups Mozzarella cheese, shredded

1/4 cup extra parmesan, grated (for topping)

8 leaf fresh basil leaves (optional, for garnish)

1 tsp olive oil or nonstick spray (for pan)

Method

Meat Sauce (Mama's Meat Sauce)

Sauté aromatics

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbsp olive oil. When shimmering, add the diced onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the Italian sausage (casings removed) and ground beef, breaking into pieces with a wooden spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain off excess fat if there is more than 1 tbsp, leaving some for flavor.

Deglaze and build sauce

If using, pour in 1/2 cup red wine to deglaze the pan, scraping any browned bits from the bottom. Cook 2 minutes to reduce slightly. Stir in 28 oz crushed tomatoes, 8 oz tomato sauce, and 4 tbsp tomato paste until combined.

Season and simmer

Add 1 tsp oregano, 1 tsp basil, 1/2 tsp sugar, 1.5 tsp salt, 1/2 tsp black pepper and 1 bay leaf. Bring sauce to a low simmer, then reduce heat to low. Let simmer gently, uncovered or partially covered, for 30–40 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning. Stir in 2 tbsp chopped fresh parsley at the end and remove bay leaf.

Cheese Mixture

Combine ricotta filling

In a medium bowl, combine 2 cups whole-milk ricotta, 1 large egg, 3/4 cup grated Parmesan, 2 tbsp chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and cohesive. Refrigerate until ready to assemble.

Assembly & Bake

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil or nonstick spray.

Layer lasagna

Spread 1 to 1 1/4 cups of the meat sauce in the bottom of the prepared baking dish to prevent sticking. Place a single layer of 3 to 4 lasagna noodles (depending on brand and fit) over the sauce, slightly overlapping. Spread about one-third of the ricotta mixture evenly over the noodles (about 2/3 cup). Spoon about 1 to 1 1/4 cups of meat sauce over the ricotta layer and sprinkle about 1 1/3 cups shredded mozzarella. Repeat: second layer of noodles, remaining ricotta divided in half, 1 to 1 1/4 cups sauce, 1 1/3 cups mozzarella. Finish with a final layer of noodles, remaining meat sauce (spread evenly), then top with the remaining mozzarella (about 1 1/3 cups) and 1/4 cup grated Parmesan. Smooth the top so cheese is evenly distributed.

Cover and bake

Cover the dish tightly with aluminum foil (tent slightly so foil doesn't touch the cheese) and bake in preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes, or until cheese is bubbly and top is golden brown.

Rest and garnish

Remove lasagna from oven and let rest uncovered for 10–15 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves and a light sprinkle of extra Parmesan before serving.