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Grandma’s Lasagna

This recipe for Grandma's Lasagna crafts a hearty, traditional Italian dish featuring mafaldine pasta layered with a rich homemade tomato sauce, savory Italian sausages, prosciutto, and a blend of creamy ricotta, mozzarella, and Pecorino Romano cheeses. It's a comforting, substantial meal perfect for family gatherings, yielding 12 servings.
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Total Time 3 hours
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 10318 kcal

Equipment

  • 1 Large Stockpot For making the tomato sauce and boiling pasta.
  • 1 Large Roasting Pan or Casserole Dish For assembling and baking the lasagna.
  • 1 Box Grater For shredding mozzarella and Pecorino Romano.
  • 1 Large Mixing Bowl For combining ricotta mixture.
  • 1 Spider or Tongs For transferring cooked pasta.

Ingredients
  

Main

  • Fine table salt and freshly ground black pepper
  • 1 1/2 pounds #16 mafaldine pasta
  • Homemade Tomato Sauce recipe follows
  • 3 pounds whole milk ricotta cheese
  • One 1-pound block low-moisture whole milk mozzarella preferably Polly-O, shredded on the large holes of a box grater
  • 2 cups chopped prosciutto slices
  • 2 cups grated Pecorino Romano preferably Locatelli
  • Three 28-ounce cans whole peeled plum tomatoes preferably Red Pack
  • 3 tablespoons olive oil
  • 3 garlic cloves
  • 2 hot Italian sausages
  • 2 sweet Italian sausages
  • One 8-ounce can tomato paste preferably Contadina
  • Kosher salt and freshly ground black pepper to taste
  • 6 large cooked meatballs optional
  • 1 bunch of fresh basil
  • 1 to 2 teaspoons sugar to taste

Instructions
 

  • Prepare the Homemade Tomato Sauce by sautéing garlic and sausages, then adding crushed tomatoes, tomato paste, basil, and simmering for at least 2 hours.
  • Remove sausages and meatballs (if using) from the sauce; shred or slice them for later use.
  • Bring a large pot of salted water to a rolling boil and cook the mafaldine pasta until al dente; drain and set aside.
  • In a large mixing bowl, combine ricotta cheese with shredded mozzarella, Pecorino Romano, and chopped prosciutto.
  • Season the ricotta mixture generously with salt and pepper.
  • Begin assembling the lasagna by spreading a thin layer of tomato sauce on the bottom of a large roasting pan.
  • Layer with mafaldine pasta, then a portion of the ricotta mixture, followed by more sauce and some shredded meats/meatballs.
  • Repeat the layering process until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
  • Cover the lasagna tightly with foil and bake in a preheated oven at 375°F (190°C) for 60-75 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling. Let rest for 20-30 minutes before serving.

Notes

For an authentic, deeply flavorful sauce, ensure a slow simmer, allowing the flavors of the tomatoes, sausage, and aromatics to meld completely. Toasting the tomato paste briefly before adding liquids will deepen its richness. When boiling the mafaldine, cook it slightly al dente, as it will continue to cook in the oven. For a robust ricotta layer, drain any excess liquid from the ricotta to prevent a watery lasagna. Allow the baked lasagna to rest for at least 20-30 minutes before slicing; this prevents it from falling apart and ensures clean, appealing portions.