This recipe will make two Lasagnas with leftover sauce. Since the sauce takes a long time to cook it is best to make it one or two days before and refrigerate ( warm before using). Please make the sauce in a non stick pot as tomato sauce has a tendency to burn.
Note: to make a rice lasagna, substitute 2 cups Italian style cooked rice for the lasagna noodles and mix with meat sauce before layering. This will make one rice lasagna.
2 packets Lasagna noodles ( preferably good quality Italian noodles)
4 28 oz cans San Marzano (or Italian style) Plum Tomatoes
1 can tomato paste
One well marbled medium size roast ( or ground beef can be substituted) approx. 2 lbs
2 large Onions chopped
2 cloves garlic chopped
12 Hard Boiled eggs sliced (6 per Lasagna)
2 balls Mozzarella grated
Grated Parmigiano Reggiano
8 oz aged (approx) Provolone Cheese sliced
Salt & pepper to taste
Brown the meat in olive oil. If using roast it must be cut up in pieces and browned in batches then removed from the pot.
Fry the onion and garlic until the onion is translucent.
Add the meat back to the pot.
Add the tomatoes and break them up with a fork add tomato paste. Season with salt, pepper, basil and oregano. At this point add enough water to top up the pot. Cook over low- medium heat (the pot should bubble but not boil) for about approx. 5 hours ( stir once an hour or so) until the roast has separated into strands and the tomatoes have broken up.
Cook the lasagna noodles according to package instructions less one or two minutes. The noodles should be mostly cooked but slightly under-done. Drain the noodles and run them under cold water briefly to make them easier to handle.
In your lasagna pan start with a layer of noodles 4 or 5 per layer, add a layer of meat sauce then grated Parmigiano, mozzarella, provolone, and sliced egg. Repeat until the pan is full. Do not put eggs on the top layer.
Bake uncovered in a pre-heated 325 degree oven for 45 mins to 1 hour.