Mom’s Lasagna

Name: Mom’s Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup olive oil; 4 medium onions, chopped (about 4 cups); 2 medium carrots, chopped; 4 garlic cloves, minced; 3 (28-ounce) cans plum tomatoes or crushed tomatoes; 3 (28-ounce) cans plum tomatoes or crushed tomatoes; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 pound sweet Italian sausage links, casings removed; 1 pound ground beef chuck; 8 ounces white or cremini mushrooms, chopped; 8 ounces white or cremini mushrooms, chopped; 1 garlic clove, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1¼ cups heavy cream; 1 cup whole milk; ¼ teaspoon freshly grated nutmeg; Salt and pepper; 1 pound whole milk ricotta cheese; 3 large eggs; 2 tablespoons chopped fresh parsley; Salt and fresh black pepper; Salt and fresh black pepper; 1 pound lasagna noodles; ½ cup freshly grated Parmigiano Reggiano cheese; 1 ball fresh mozzarella cheese (about 12 ounces), sliced

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

My mom and dad were amazing cooks and entertainers who always made this lasagna together. It was an all-day affair because the marinara sauce was made from scratch and each step was taken with care. It was totally worth the time, because in the end, it was an ooey, gooey delight.

Ingredients

Sauce

½ cup olive oil
4 medium onions, chopped (about 4 cups)

Americas
United States
New York
Pasta

Method

Make the sauce: In a large pot, heat the oil over medium heat. Add the onions and cook, stirring often, until translucent, 5–8 minutes. Add the carrots and garlic and cook, stirring often, until soft, about 5 minutes. Add the tomatoes, oregano and basil. Simmer partly covered and stirring occasionally, until the tomatoes break down, about 15 minutes. Push the sauce throu