Lasagna is something of a Christmas tradition in Tim’s family, and meaty tomato sauce is one in mine, so last weekend we combined the two for a meaty, cheesy lasagna good enough for a festive family gathering on Christmas Day. We spent most of the afternoon making it—first the sauce and then assembling the lasagna layers—and probably only 20 to 30 minutes sitting down to eat, but the added blessing the prep process gave us was stories of Tim’s childhood and memories of my grandma, the kinds of things that come up when you smell tomato sauce cooking on the stove. My grandma died in 1999 and Tim’s mom in 2002 but I swear when we are chopping garlic and boiling noodles, there’s this undeniable comfort that comes from the familiar scents and sounds and flavors you once shared with someone who is now gone. Maybe this is the whole point of traditions, holiday or otherwise: we’re creating landmarks for ourselves so that someday, when we’re far away from this place or that person, we can feel a little more anchored and moored because here is something we used to do with them and even though that’s changed, this shared thing has somehow stayed the same.
Meaty Lasagna
The ricotta filling in this recipe is a nod to Tim’s Aunt Joyce, whose lasagna he’s always loved.
Ingredients:
1 batch Mama’s meat sauce (or your favorite red sauce), warmed on stove
for ricotta filling:
30 ounces ricotta cheese
2 eggs
1 cup chopped parsley
1/2 cup shredded Pecorino cheese
1/2 teaspoon black pepper
1 teaspoon sea salt
for other layers:
1 12-ounce package organic lasagna noodles, boiled
1 12-ounce container fresh mozzarella cheese
Grated Pecorino cheese, enough to cover tray of lasagna
Directions:
Preheat oven to 375F. In a medium-sized bowl, combine ricotta filling ingredients.
Take a 9 X 13 pan and add a very thin layer of meat sauce to the bottom. Add a layer of boiled lasagna noodles. Add about a third of the ricotta filling, spreading it over the noodles. Add a little bit of mozzarella cheese and then another layer of meat sauce. Repeat twice. Then, on the uppermost layer above noodles, switch up the order by adding sauce, then enough grated Pecorino to top the pan and then mozzarella cheese.
Bake for 45 minutes, until golden and firm on top. Serve with leftover meat sauce.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.
Don’t you know that I woke up thinking about this lasagna after seeing it on your Instagram feed last night? What a sweet reminder of loved ones. I’ll have to make this soon – so glad you shared it here!
Yay! I hope you enjoy it, Bethany!
I get a similar feeling about my grandmother when I make winter greens. When I was a kid I helped her harvest the greens from the garden and watched her sliced onions and cook them up.
Thanks for promping the memory.
I love hearing stories like those, Lawrence. Thanks for sharing.
Shanna, I loved hearing about how this plate of lasagna evoked memories from both your childhoods. isn’t it always amazing how food has this remarkable ability to bring us back to that place of nostalgia and family comfort?
Thanks for sharing, this lasagna recipe as well as your stories.
Big hug,
felicia
Thanks, F! Hey my brother-in-law is in your hemisphere right now, in Columbia! Thinking of you! -s
Whoa. This might have to go on our menu for when we’re home for Christmas. It’s the perfect time to drop a few food anchors. 🙂
Ooooh fun! Do it!
This is beautiful. The pictures, the food, the story… What an amazing gift food is!
Thanks, Laura!
I’m so glad you posted this recipe! The instagram picture that you posted gave me such a craving for lasagna; it’s one of my absolute all time favourite things to make and eat and it’s been far too long since I last had it. The last time I tried ricotta in a lasagna, I wasn’t overwhelmed but I feel like I should trust Tim’s Aunt Joyce and give her version a try.
Oh, I hope so! I like to think of it like a layered ravioli because I loooove ravioli!
I love that you guys made this lasagna together . . I feel the same way when making Korean mandu (dumplings) for New Years .. brings back so many memories of my grandmother and I love the time spent now with my mother and kids. And now my kids know how to wrap and fold them (kind of, they are still young) and I’m hoping that they continue this tradition as they get older. . Thank you for sharing this lovely lovely lasagna!
Aw, Alice, that is such a lovely image, you and your kids and your mom making dumplings like your grandma used to do. And I love that they’re in the kitchen with you even though they’re young. So sweet!
Love the props to my mom! She does do a mean ricotta filling!!! We’ll be enjoying it inside homemade raviolis this Christmas
Merry Christmas to you ! xoxoxo
She really does. Every time I am around your family, I’m amazed by all the good food she/you make. ps homemade ravioli is THE BEST. merry Christmas right back to you guys!
Perfect for my next together. The addition of pecorino, never tried that! The visual is know-out. Beautiful!
This sounds wonderful.
I’ve fooled myself into thinking that I am too lazy to make lasagna up until I saw this post and just HAD to make it. I made this last night and it was absolutely amazing. I will definitely be making this again and again and again.
Oh, I’m so glad!