Spending many countryside summers in my partner’s beautiful country of Italy has brought us so much JOY! From savoring delicious cuisine to dancing under the stars till late, enjoying vino, sailing in the mediterranean sea, basking in the spirit of the lovely Italian people, and learning countless traditions from Nonna (grandmother) and Nonno (grandfather), our experiences have been indescribable. Kay enjoys making dishes from her homeland, and I absolutely love to eat them. ha Among my favorites is Kay’s Lasagna, which holds a special place in our hearts. What makes her lasagna truly exceptional is the fact that we do not use store-bought sauce. Instead it is made with authentic homemade Passata di Pomodoro (homemade Italian tomato puree sauce). Passata is traditionally prepared during late summer, when tomatoes are at their ripest. It’s a cherished Italian family tradition. A yearly gathering where each family member is assigned a specific preparation task to complete. The happiness and pride we feel when making Passata is like nothing else. I feel incredibly lucky to be welcomed to be apart of this important cultural tradition.
If you’d like to learn how Passata is prepared the traditional Italian way, check out this video on how it’s made! This recipe will have you coming back for seconds and thirds. ha Buon Appetito!
WATCH THE VIDEO TO FOLLOW THE DIRECTIONS
Kay’s Italian Lasagna
MEAT
- 2 Onions chopped
- 1 Head Garlic Minced
- Olive Oil 2 tbsp
- Salt 4 tbsp
- Pepper 1 tbsp
- Oregano 2 tbsp
- Cumin 1 tbsp
- Fennel 2 tbsp crushed
- Basil 2 tbsp
- Crushed Red Pepper (optional) 1 tbsp
- Bay Leaves 2
- 1 Pound of Ground Beef or Ground Turkey (we used grass fed ground beef from our local farmers)
- 1 Can of Cento San Marzano Pomodoro
- 2 Cups of chopped fresh tomatoes
- Organic Cento Tomato Paste 4oz
- 1 Jar of Passata di Pomodoro (this was homemade)
PASTA
- 1 tbsp of salt
- Pot of water
- 2 Boxes of Barilla Lasagne Pasta
CHEESE
- 1 Cup Chopped Fresh Parsley
- 1 tbsp salt
- 2 Cups of Ricotta (we use Grande Brand Ricotta Del Pastaio) from our local Italian market
- 2 Cups of Shredded Parmesano Reggiano (save some shredded cheese for the top)
- 1 Cup of Pecorino Romano (save some shredded cheese for the top)
- 2 pounds of fresh mozzarella (we use Grande Brand Fior-di-latte Mozzarella OVOLINE) from our local Italian market
HOW TO PREPARE
Heat olive oil in a medium pot, make sure it’s hot before adding ground beef and sausage. Add Meat to Pot, add chopped onion and minced garlic. Season with salt, pepper, oregano, cumin, crushed fennel, basil, and crushed red pepper.
Sautee for about 5-7 Minutes, stir occasionally.
Add in chopped tomato, passata pomodoro, san marzano, and tomato paste. Cover, and simmer on lowest setting.
Now it’s time to make the cheese and pasta.
Heat a pot of water and start heating up. Let’s make the cheese filling. Crack egg into large bowl, add ricotta cheese, add 1 3/4 cup of Parmesano Reggiano, add 3/4 cup of Pecorino Romano, add fresh parsley, mix WELL so all ingredients are distributed.
Put in the fridge, check on water for pasta. Make lasagna according to instructions on packaging. Once pasta is fully cooked, turn off meat sauce.
Set aside 1 cup of hot pasta water aside BEFORE draining. Drain pasta and rinse with cool water. Use a deep oven safe pan to start the filling. Preheat your oven to 350 degrees. Start layering your lasagne, meat sauce on the bottom, lasagne noodles, then a thin layer of cheese. rest until you have reached the top, make sure there’s it’s sauce on top!
Once the deep pans are filled with lasagne, top with your remaining cheese and place in the oven until golden brown on top. Roughly 20-30 minutes.
Allow to rest for 10 minutes, serve and ENJOY!
Store in freezer for 3 months, 3 days in the fridge.
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