Recently, our friend Debbie sent us the most adorable photos of her granddaughter Sadie making Joan’s family’s lasagna recipe. Most people think twice before undertaking such a challenging and time-consuming project. But Sadie seems like she has everything under control and so can you if you follow this step by step recipe, sufficiently demystified enough for a toddler to make. Oh, and by the way, Sadie’s review? Yummy!
Toddler Friendly Lasagna
Adapted from La Cucina Marinello written by Joan and her sisters Jeri and Linda.
Ingredients
- 1 large batch of red sauce of your choice (approximately 8 - 10 cups)
- 1 pound lasagna noodles, regular or no-cook
- 5 - 6 hot or mild Italian sausages, casings removed
- 1 pound ground beef, pork, or turkey
- 1 pound ricotta cheese
- 1 cup freshly grated Romano cheese, plus 3 tablespoons for topping
- 2 eggs, beaten
- ½ cup fresh Italian parsley, finely chopped
- Salt and freshly ground black pepper
- 1 pound shredded mozzarella, set aside 1 cup for topping
Instructions
- Preheat oven to 375 degrees.
- If cooking lasagna noodles: Fill a large pot ⅔ with water, cover and bring water to a rolling boil over high heat. Generously salt the water, add a splash of olive oil, and the lasagna. Cook until al dente (firm to the bite); stir occasionally, about 8 to 10 minutes. Drain and hang the strips side by side over the edge of the pot or strainer allowing time for the lasagna to cool slightly.
- To cook the meats: In a large skillet over medium heat, brown the sausage; stirring frequently and breaking the sausage into smaller pieces as it cooks.
- Drain and set aside.
- Brown the ground meat in the same skillet; stirring frequently and breaking meat into smaller pieces as it cooks.
- Drain and set aside.
- To make the ricotta mixture: In a medium bowl, add the ricotta, ½ cup of Romano cheese, eggs, parsley, salt, and black pepper to taste; mix until smooth. Set aside.
- To assemble the lasagna: Evenly spread ½ cup of the sauce over the bottom of a large baking pan (13 by 9 by 3-inch), preferably ceramic. Layer the lasagna as follows:
- Arrange a single layer of noodles lengthwise overlapping the edges slightly to cover the bottom of the pan.
- Using a spatula, evenly spread ⅓ of the ricotta mixture over the noodles.
- Spread evenly ⅓ of the meatballs (approximately 2 inches apart) or ⅓ of the ground meat, and ⅓ of the sausage.
- Sprinkle with ⅓ of the Romano and mozzarella cheeses.
- Cover with an even layer of sauce (2 - 3 cups) making sure to include the corners of the pan.
- Repeat this process 2 more times.
- Top with the reserved cup of mozzarella and 3 tablespoons of Romano cheese.
- Cover lasagna with tin foil and bake for 30 minutes.
- Uncover and continue cooking for an additional 15 to 30 minutes or until bubbly and a knife inserted in the center comes out hot to the touch.
- Allow to cool for 10 to 15 minutes.
- Cut into 3-inch squares and serve with additional sauce, crushed red pepper, and lots of Romano cheese!