This recipe has been handed down over several generations. I do not know the actual origin, whether it originated in Sicily, where my Great-Grandfather was born, or whether it was concocted on the family’s kitchen stove in New Orleans. I can only attest that it has been, and continues to be, a special occasion whenever it is prepared and served to family and honored guests.
Cook/prep time: 3-4 hours Serves: 6-8 guests
- 1 1/2 lb. Ground beef or chuck
- 1 lb. Sweet Italian sausage (removed from casing)
- 3 or 4 tablespoons olive oil (enough to cover bottom of 2 qt. saucepan)
- 1 large onion, halved on the equator
- 8 cloves garlic, diced
- Seasoned salt
- Pepper, freshly ground
- 1 tsp. Dried basil
- 1 tsp. Dried oregano
- 1/2 tsp. Dried thyme
- 2 Tbs. Dried parsley, (or 3 Tbs. Freshly chopped)
- 3/4 tsp. Fennel or anise seed (optional if sausage contains this ingredient)
- 28 oz can whole or diced tomatoes
- 3 oz tomato paste
- 1 1/2 lb. Fresh button mushrooms, cleaned & sliced
- 7 Tbs. Butter
- 2 medium eggplants, peeled & sliced lengthwise – 1/4 in. thick
- 2 large (wide) zucchini, sliced lengthwise - 1/8 in. thick
- Extra virgin olive oil
- 12 oz freshly grated Parmigiano Reggiano
- 1 lb. Grated whole-milk mozzarella (or mozzarella/provelone mix)
- Chicken broth (as needed)
Equipment needed:
- one 9x13 baking dish
- one 5 1/2 qt. pot (sauce)
- three sheet pans
- one 12” frying pan (mushrooms)
Salt both sides of eggplant & zucchini. Lay on paper towels & set aside.
Working in batches, brown ground beef and Italian sausage in a 2 qt. saucepan with salt & pepper. Add diced garlic when the meat is almost done. Drain well (important). Reserve 2 Tbs. of the grease in the pan. Set meat aside in a large bowl.
Add one TBS butter, add onion halves (cut side down). Cook onion over low heat for 3-5 minutes. (while waiting, start prepping eggplant).
Add:
- Tomatoes
- Seasoned salt, (about 1 teaspoon)
- Pepper (about 1/3 teaspoon, or ten turns of a cook’s peppermill)
- Thyme, Basil, Parsley, Oregano
- Anise/Fennel seed (optional)
If using whole tomotes, roughly chop in the pan. Cook to reduce for 15 minutes. At this point, further chop mixture using an immersion-blender to desired consistency.
Add the cooked meat & tomato paste to the sauce. Reduce heat to a simmer.
In a separate pan, saute mushrooms in butter (3 TBS per batch) over med-high heat until carmelized. Lightly salt. Add to the sauce.
Simmer on very low heat for 30 minutes, stirring often. Do not allow sauce to scorch on the bottom of pan.
Add broth if needed. A very thick sauce is the goal, as veg may release moisture while baking.
Place slices on lightly oiled sheet pans. Brush both sides liberally with olive oil. Roast in a pre-heated oven @ 375º for 25 to 30 minutes or until just golden brown.
Preheat oven @ 350 degrees
Reserve 3 cups of sauce to cover the top layer (total for both pans).
Place just enough sauce liquid to cover bottom of pan(s). Between the two pans, add alternating layers of:
- "Noodles" (eggplant/zuchini)
- Sauce (1.5 cups per inner layer, 3 cups for the top layer)
- Cheese (4 oz mozz. / 3 oz parm. per layer)
The assembled lasagna, if covered securely with plastic wrap and foil, can be kept in the freezer for several weeks. If using a frozen lasagna, allow it to thaw completely.
Bake uncovered until top is browned, (30-35 minutes). Cool slightly before serving.