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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Drain and set aside.
  5. Brown the ground meat in the same skillet; stirring frequently and breaking meat into smaller pieces as it cooks.
  6. Drain and set aside.
  7. 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.
  8. 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:
  9. Arrange a single layer of noodles lengthwise overlapping the edges slightly to cover the bottom of the pan.
  10. Using a spatula, evenly spread ⅓ of the ricotta mixture over the noodles.
  11. Spread evenly ⅓ of the meatballs (approximately 2 inches apart) or ⅓ of the ground meat, and ⅓ of the sausage.
  12. Sprinkle with ⅓ of the Romano and mozzarella cheeses.
  13. Cover with an even layer of sauce (2 - 3 cups) making sure to include the corners of the pan.
  14. Repeat this process 2 more times.
  15. Top with the reserved cup of mozzarella and 3 tablespoons of Romano cheese.
  16. Cover lasagna with tin foil and bake for 30 minutes.
  17. 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.
  18. Allow to cool for 10 to 15 minutes.
  19. Cut into 3-inch squares and serve with additional sauce, crushed red pepper, and lots of Romano cheese!
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/02/01/toddler-friendly-lasagna/