The name “ever expanding lasagna” comes from one of my oldest and dearest friends. When she moved into her first home, I brought her this lasagna recipe so that they wouldn’t have to worry about cooking a meal that day. Later she told me how much they liked it and its magical properties of expansion. “It’s the ever expanding lasagna. Every time we would cut a piece the rest of it would fill in to the empty spot.”
This recipe came from my mother who originally got it from a vacation spot we went to when I was a kid. Of course, like many recipes, especially common ones like lasagna, I have adapted it to suit my family’s likes and needs.
It does make a huge lasagna. If you are going to make this you will need a good deep lasagna pan. However, these days I usually make two and freeze one using standard 9 x 13 glass pans. Also, I like to use traditional boiled noodles but you can use no boil. Just make sure to add a little water to your sauce.
- 2 cloves of garlic - crushed
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 large sweet onion diced
- 1 12 oz can tomato paste
- 1 15 oz can tomato sauce
- 2 28 oz cans diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon oregano
- 2 bay leaves
- 1 tablespoon basil
- 1 box Lasagna noodles
- 2 eggs - lightly beaten
- 1/4 cup chopped fresh parsley
- 1 pound ricotta cheese
- 1/2 pound sliced provolone cheese
- 1/2 pound sliced mozzarella cheese
- 1 cup Parmesan cheese
- Preheat oven to 350 degrees
- Brown garlic, onion, beef and sausage in olive oil. Add the canned tomatoes, sauce, paste and spices. Simmer for 1 hour.
- In a separate bowl combine, ricotta, eggs and parsley.
- In a deep lasagna pan start with a light layer of sauce on the bottom of the pan.
- Next place your noodles close together.
- Then spread about 1/2 of the ricotta mixture.
- Top with some of the mozzarella and provolone. What I do is slice them in half and lay each slice closed together alternating the provolone and mozzarella.
- Then spread half of the meat mixture followed by a sprinkle of Parmesan.
- Top with remaining mozzarella and provolone slices.
- Cover with foil and bake for 45 mins.
- Remove foil and continue baking for 15 mins.
- Remove from oven let stand for 15-20 mins before serving.