A Christmas Lasagna

It only took about 300 food wishes before it finally came true, but here is my favorite lasagna. Since this is such a traditional Italian-American Christmas recipe, I figured what better time to post it?

By the way, this is simply my rendition of Italian-American lasagna, and not intended to claim any type of superiority, authenticity, or other such nonsense. If your Nonna uses fresh pasta, or insists on a béchamel, then bless her heart, but that's not how this half-Italian rolls.

There are only two things you need for great lasagna; a thick, rich, super-meaty meat sauce, and lots of it; and a ricotta filling where only the finest cheeses are welcomed. For the sauce I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.

If you use too much sauce, the worst that can happen is you have a plate of pasta with sauce, but if you don't use enough, you end up with dry lasagna, and there's nothing sadder than dry lasagna.

For the cheese mixture I like the holy trinity of whole milk ricotta, fresh mozzarella, and Reggiano-Parmigiano. If you use the real stuff, your lasagna will taste better. I also use twice as much ricotta as most recipes, which works great here since I use twice the meat as well. Hey, this is Christmas lasagna after all. Enjoy!

Ingredients (for a deep 15" x 10" lasagna pan): For the meat sauce: 1 pound Italian sausage 1 1/2 pound lean ground beef 8 oz mushrooms, chopped 1 teaspoon salt 1/2 freshly ground black pepper 1/4 teaspoon red pepper flakes 6 cups marinara sauce 1/2 cup water Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend. For the cheese filling: 2 egg, beaten 2 lbs ricotta cheese 8 oz mozzarella cheese, cubed 2/3 cup freshly grated Reggiano-Parmigiano 1/4 cup chopped fresh parsley 1 teaspoon salt 1/4 teaspoon freshly ground black pepper big pinch of cayenne The rest: 1 lb lasagna noodles 8 oz mozzarella cheese, torn in small pieces 1/2 cup grated Parmesan cheese to top

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