Funny to think about traditions & where they come from. My family isn’t Italian, but we always had lasagna on Christmas as long as I could remember.
Even when my brother first got married & was living away from home, he asked for the recipe to make for his new bride because even though they were away, it was tradition.
Finally, a couple years ago, I asked my mom where the tradition came from.
Lo and behold, it actually started after my first Christmas. My mom had a roughly 20 month old & 7 month old, but instead of enjoying Christmas with us, she spent most the day in the kitchen cooking. Bummed that she missed so much of the day with us, she vowed to never let that happen again. So, the next year the tradition of lasagna started.
She could prep everything the day before & enjoy spending Christmas day present with our family.
We usually make no less than a double batch. Leftovers are never wasted! 😉
What You’ll Need:
1 lb. Italian Sausage [can sub turkey for pork, but hot works better than mild]
1 Clove of Garlic, minced
1 TB. Whole Basil
1 ½ tsp. Salt
1 lb. Canned Tomatoes [2 cups]
2 6oz. cans Tomato Paste
10 oz. Lasagna Noodles
3 c. Fresh Ricotta Cheese [or Cottage Cheese]
½ c. Grated Parmesan or Romano Cheese
2 TB. Parsley Flakes
2 Eggs, beaten
1 tsp. Salt
½ tsp. Black Pepper
1 lb. Thinly Sliced Mozzarella Cheese
Brown sausage slowly & spoon off excess fat. Add next 5 ingredients. Simmer uncovered for 30 minutes, stirring occasionally.
Cook noodles in large amount of boiling water until tender. Drain. Rinse.
Combine remaining ingredients [except mozzarella].
Place half noodles in 9×13 pan. Spread with half cheese mixture. Add half mozzarella, then half sauce. Repeat.
Bake at 375° for 30 minutes. Let stand for 10 minutes before cutting.
**Can assemble early & refrigerate… which, again, is how it became our tradition. Allow an extra 15 minutes in oven to cook!
And… of course… stay tuned!! I’m going to attempt to healthify this recipe!! 😁