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lasagna-my-mom's-most-coveted-recipe

There are so many great ways to make Lasagna and I love them all but this recipe in particular obviously holds a special place in my heart, and stomach and is beloved by the whole family. In fact, if anyone else but my mom makes the Christmas Lasagna, you will hear a few low grumbles and disappointed ‘awwww’s because for some, it’s the only time they get to have it. The non-negotiable elements that make this lasagna so delicious and special are these key factors and ingredients : the sauciness, the meatiness, the Pecorino Romano, Italian sausage, minced veal, the gooey mozzarella. And although, it looks like it’ll be heavy, it’s not. Maybe because we use mostly veal rather than beef making it lighter tasting. I hope you try this recipe & love it! Notes a. Oven temps vary but cooking time can be affected depending on how warm your lasagna was going into the oven. If it were cold from the fridge it might take over an hour. b. I tend to put more mozzarella on the top layer than on the inside c. If your casserole dish isn’t very deep, make it with 4 layers. You will need 12 lasagna sheets but as stated above, boil more as some will break and/or stick together.

Ingredients