Grandma Manning’s Lasagna
Submitted by: Heidi Powell / Montana
Who passed this recipe down to you? My mother-in-law, Kathie Powell, from her mother-in-law, Patricia Manning
Recipe origin: Grandma Manning’s kitchen
How old is this recipe? At least 3 generations old
The story behind the recipe:
Before we got married, my now husband informed me that his mom was the best cook he knew. He went so far as to declare that even though many others make such claims of maternal prowess, they were in fact, incorrect, and his mom was truly the champion of homemade meal making.
Given this pride in his mother, and the obvious delight in her cooking, after we wed, I ventured to ask her for a few of her signature dishes that my husband particularly adored. Crowning them, was this lasagna recipe, BUT she didn't actually HAVE a recipe written down. She had in fact, as a new bride, requested it from HER mother-in-law, because it was her new husband's favorite. She had learned, and memorized it in "Grandma Manning's" kitchen. Despite this strong oral tradition, she sent me an email a week or so later with recipe freshly typed out. I was delighted. I learned that the homemade sauce was in part developed in order to "hide" vegetables from my father-in-law and trick him into eating them.
In the tradition of new wife/mother phases of life, I bring this lasagna to friends and family when they have a new baby. It is one of those dishes whose flavor is lovely the first day, but divine the second. It can be frozen and feed an army. My mother-in-law unexpectedly passed away nine years ago, and I think of her every time I make this meal. I am so grateful for this recipe and how it allows these women to continue to touch our days.
Grandma Manning!
Ingredients:
2 tablespoons olive oil (or other cooking fat)
1 pound Italian sausage
1 yellow onion, chopped
3 cloves garlic, minced
1 teaspoon salt (or more to taste)
1/2 teaspoon black pepper (or more to taste)
1 tablespoon Dried Oregano
1 tablespoon Dried Basil
1 Bay Leaf
3 carrots, quartered
1 green bell pepper - large pieces
28 oz can diced tomatoes
28 oz tomato sauce
8 oz can tomato paste
8 oz shredded parmesan cheese (reserve 2 oz)
1 pound shredded mozzarella cheese (reserve 1/4 cup)
2 large eggs
2 pound cottage cheese
1 pkg frozen spinach
12-16 lasagna noodles
How to make it:
For the sauce:
Heat olive oil or other cooking fat in Dutch oven or other stock pot. Add onion and garlic and cook until translucent and fragrant. Add in Italian sausage, and cook until meat is browned. Season with salt and pepper. In a blender or large food processor, combine diced tomatoes, carrots and green pepper. Blend until a thick puree. Add mixture from blender, tomato sauce, tomato paste to stock pot and stir until combined. Stir in oregano, basil and bay leaf. Turn heat to low, cover and simmer for 2 hours, stirring occasionally.
For the cheese mixture:
Using a large spoon mix: cottage cheese, all except 1/4 c. mozzarella, 6 oz. parmesan together. Stir in beaten eggs until combined. Drain spinach and stir into mixture.
For the pasta:
Follow directions on box. I have been using "oven ready" noodles the past few years.
To assemble the lasagna:
Once 2 hours is up. Pre-heat oven to 350°F. Turn burner off and scoop 2 large ladles of sauce into the bottom of a 9x13" backing pan. Cover with a single layer of noodles. Add and spread 1/3 of cheese mixture over noodles. Repeat this process 3 times. Add a final layer of sauce. Sprinkle the remaining mozzarella and parmesan cheese. Cover with tin foil, and bake for 40-45 minutes. If refrigerated first, cook for 60 minutes. Let stand for 10 minutes to reduce watery nature.
