Perfect For Holidays, Special Occasions and Every day-Lasagna Alla Rizzuti
Story, Recipes and Photo By Maria Rizzuti
Every Christmas Day, when I was growing up, my mother would traditionally make a huge pan of her great tasting lasagna. We still do have her lasagna today, but I have also adapted my version of her recipe for my family and make lasagna during the holidays and for special occasions.
When it comes to lasagna, I always use high-quality meat and cheese, no counting calories here. That said, there are plenty of vegetarian lasagna recipes out there that are excellent if you so choose.
No two Italians compose their sauce or lasagna similarly. Each region of Italy has it own particular way of making this pasta dish. There is something about lasagna that makes any individual want to leave his or her signature on it. You cannot be that far off when you start with a tasty tomato based meat sauce and then layer upon layer of melted mozzarella cheese and noodles. When the sauce, cheese and pasta touch the edge of the pan, particularly in the corners, you get some crunchy and caramelized pieces. I will fight you for that corner piece every time. Seriously, what is not to like about that? I have never seen any leftover lasagna go uneaten for long period of time in my household.
Even Garfield loves lasagna; you know that famous cat featured in the comic strip. Popular culture has known about Garfield and lasagna for thirty years. It was the first time you saw a cat have a thing for a pasta dish. What is next, your pet hamster eating a creamy risotto with Grana Padano cheese? Maybe, but devoted fans love that cute cat named Garfield!
Did you hear about the US woman that attacked her husband with frozen lasagna this past August? The police said that she attached her spouse with the frozen food during an argument. She must have been pretty mad at him. I wonder what he did to deserve the pasta punishment? Next time you have a brawl with your other half, please do not use perfectly good food like lasagna. Lasagna deserves to be eaten and not used as a weapon! What was she thinking?
Ever hear of dishwasher lasagna, lasagna fresh from your dishwasher?  Well, I have heard of poaching fish in the dishwasher, but lasagna? Highly unlikely that I would try preparing a pasta dish and washing the tableware all at the same time. I believe I will stick to the conventional stove oven as my appliance of choice.
If I told you this was the only lasagna recipe worth making, would you believe me? Well, you be the judge and try my recipe for Lasagna alla Rizzuti.
LASAGNA ALLA RIZZUTI
INGRERENTS FOR THE LASAGNA RECEIPE:
1 ½ cups shredded mozzarella cheese
2 hard-boiled eggs chopped (optional)
1 cup grated Parmesan or Romano cheese
500 grams lasagna noodles
Cook the noodles according to package directions adding 1 tbsp of oil to water; drain and let cool before assembling the lasagna. Tip is to keep your pasta a little firm. Remember you will also be baking it.
ASSEMBLING THE LASAGNA ALLA RIZZUTI:
Preheat oven to 375 degrees.
In a slightly oiled 3 x 9 baking dish add some of the Bolognese sauce spreading it evenly.
Start with a layer of noodles, then sprinkle some mozzarella cheese, egg and grated cheese and more Bolognese sauce. Keep repeating the layers finishing with a layer of pasta, Bolognese sauce and mozzarella cheese last.
Cover the pan with aluminum foil and bake 35 minutes then remove foil and bake for another 5 to 10 minutes or until golden. Remove the dish from the oven and let it sit about 15 minutes prior to plating the pasta.
5 to 6 servings
MARIA’S BOLONESE SAUCE:
½ pound lean ground beef
½ pound ground veal
½ pound lean ground pork
1 large onion, chopped fine
1/3 cup of extra-virgin olive oil
ÂĽ cup Italian flat leaf parsley chopped
1 (28 ounce) can diced tomatoes
1 (28 ounce) can crushed tomatoes
½ tablespoon of oregano
½ tablespoons cracked black pepper
5 to 6 basil leaves chopped
½ tablespoon hot crushed chili flakes (optional)
Use a large casserole pot, preferably a non-stick sauce pot. Add the extra-virgin olive oil to the pot and heat to medium high. When oil is hot, add the pork, veal and ground beef and stir with a wooden spoon to break apart while cooking. Make sure to brown the meat to a slightly caramelized state. Remove all meat from pan and set aside.
Add the finely chopped onion to the pot and sauté until soft and translucent. Add the diced tomatoes only at this time and cook for about 10 minutes. Stirring and breaking down the tomatoes with the spoon. Cooking the tomatoes first will sweeten them up. Then add the can of crushed tomatoes and add 1 ½ cans of water (42 ounces). Return the meat back to pot and also add the chopped basil, parsley, oregano salt and pepper and chili flakes (optional). Turn the heat to high and bring to a boil. The sauce needs to keep boiling on high heat for at 20 minutes then turn down the heat to medium high and make sure you continue stirring the sauce periodically. Cook the sauce for approximately one hour and 15 minutes or until reduced by about a third.
This sauce makes about 6 cups
That’s about it for some delicious Lasagna!
Buon Appetito!
Wishing you Happy Holidays, Happy Special Occasions, and Happiness every day!













