Wainwright Family Traditional Italian Lasagna
- 3 (106 oz.) Cans of tomato sauce
- 1 (106 oz.) Can of tomato paste
- 8 lbs. Of ground beef
- 4-5 lbs Italian sausage
- 4-5 large yellow onions chopped
- 1-2 cups chopped garlic or more to taste
- 48-60 oz.sliced mushrooms
- 2 bunches parsley rough chopped
- 4-8 tablespoons Oregano to taste-approx
- 5-10 carrots
- 5-10 celery stalks with tops
- 1 gallon chicken stock
- Good red wine
- 3 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 5 eggs beaten, plus 3 eggs beaten, divided 1 pound boiled and
- drained spinach
- 2 pounds ricotta cheese
- 2 cups grated parmesan
- to taste Fresh ground pepper,
- Grated mozzarella cheese
To make the sauce, saute onions and garlic until translucent.
Add beef and sausage and brown you can drain fat if you like.
Add mushrooms and brown.
Add tomato sauce and paste plus parsley. Simmer 3 to 4 hours stirring as needed. Add seasoning and red wine as needed.
Meanwhile in a separate pan simmer chicken stock and carrots and celery.
Add stock to sauce as needed to maintain consistency.
When stock is done blend carrots and celery in with some chicken stock in food processor and add to sauce.
TO MAKE THE NOODLES :in a large bowl, mix flour and salt. Make a well in the middle and add 5 beaten eggs. From the middle start incorporating egg with a fork until mixed.
Put on a floured surface and knead until smooth approximately 5 minutes. Wrap in plastic wrap for at least 30 minutes at room temperature.
Using a pasta machine process to thinnest setting. Set aside to dry partially then par broil prior to assembly..
TO MAKE RICOTTA FILLING :Mix together 3 beaten in eggs, ricotta cheese, parmesan, and spinach.
In a deep baking dish, put a thin layer of sauce on the bottom of the pan.
Then put a layer of noodles, followed by layer of cheese and sauce and mozzarella cheese. Repeat these layers until about 3/4 full – – – 4 to 6 layers. Top with sauce and parmesan cheese.
Bake at 350degrees for 45 minutes to 1 hour until bubbly and cooked through.
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