Nonna's Lasagna - nobody does it better -

Nonna's Lasgna (not my aunts) - there is no ketchup and carrots involved in nonnas - I am not sure what my aunt was thinking she even adds Cottage cheese (no wonder my hubby thought he was eating sweet (he didn't know what to call it) Oh God and I thought it was good - sorry auntie - once you try Nonna's Lasagna you would flush your recipe down the crapper LOL

Nonna's Lasagna (she makes this one meat and then stuffed Shells or cannelloni
for Manzy who is a Vegetarian) will give you both recipes


Nonna always says "Why she no eat meat"


First the crepes (about 50) just kidding - depending on how big your lasagna is will determine how many crepes you need - please note this is  (not be be confused by 100 Veals)

10 eggs
10 tablespoons of flour
1/2 cup milk
1/2 cup water
beat and this should be the consistency of crepe batter

Beat until smooth. Grease small crepe or frying pan with shortening just once. Can also use large griddle or electric frying pan to make 4 crepes at a time. Put small amount of batter in pan and smooth quickly with back of spoon to spread out in a thin circle. Cook on 1 side only until dry. Pile on plate.

set aside while sauce is cooking (basic Tomatoe Sauce with meat) - Mozzerlla cheese

Sauce for Lasagna

1 onion finely diced
2 cloves garlic chopped
4 tblsp of olive oil
1 piece of veal shoulder
1 pnd of ground veal (1 egg, 4 tblsp. parmesan cheese, 2 tblsp bread crumbs) make tiny meatballs
2 jars of tomatoe sauce

place large pot on stove over medium heat and add oil, when oil is beginning to get hot add veal shoulder and brown for 2 to 3 minutes, remove - add onion and garlic, saute until lightly brown, add sauce and veal back into sauce.  Simmer for about one hour and then you may add the tiny meatballs and cook for another 1/2 hour.

Once sauce is done begin layering the crepe sheets beginning with sauce, then layer of crepes, sauce, crepes, grated mozzerella cheese, and continue until your lasagna pan is full.  Finish with sauce and cheese - Bake 350 until golden and bubbly.  about 1 1/2 hours

Stuffed Shells with ricotta and Spinach

1 package (250 g) jumbo pasta shells (about 2 dozen shells)

1 tbsp olive oil
1 container  ricotta cheese
1 package fresh frozen spinach, thawed
1 cupgrated Parmesan cheese
1 egg


pesto (optional) (FOR THIS) one large bunch of fresh basil leaves, pines nuts (only if the sleeping with the fishes won't occur) 1/2 cup Parmesan Cheese and 1/4-1/2 cup olive oil - Blend together until smooth


1/4 tsp grated lemon zest'
1-1/2 tsp SEA salt
pinch ground nutmeg
fresh basil tomatoe sauce

Preheat oven to 350 deg.

Bring a large pot of salted water to boil. Add pasta and cook al dente (slightly firm). Drain and toss with oil. Set aside.


Place ricotta, spinach, 3/4 cup Parmesan, egg, pesto (if using), lemon zest, salt and nutmeg in a food processor bowl. Pulse until finely chopped. and /or by habd (which is really how i do it


Spread 2 cups tomato sauce over bottom of 13 x 9-inch baking dish. Fill each shell with 1-1/2 tablespoons ricotta mixture and arrange on top of tomato sauce. Place dollops of remaining tomato sauce on top of pasta shells. Sprinkle with remaining Parmesan. Cover tightly with parchment paper and foil.


Bake for about 30 minutes. Remove foil and continue to bake another 5 minutes until cheese is golden.

For the Cannelloni - simply use Crepes that you have made and wrap the ricotta and spinach mixture in them and cook same as shells


You guessed it Ensalada - I can honestly say we get pissed when we don't get some to bring home so poor Nonna always is making this and freezing for us to bring home - some times she will call my hubby at work and tell him to pop by and pick up lasagna that she made for our Dinner - xoxoxo