Victoria Gotti'S Sunday Lasagna Recipe

Name: Victoria Gotti'S Sunday Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ricotta cheese; 1 lb shredded mozzarella cheese; 1 cup fresh grated pecorino romano cheese; 2 eggs, beaten; 1/2 cup milk; salt and pepper; 1/2 cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; 1 cup onion, finely chopped; 3 garlic cloves, minced; 2 lbs sweet Italian sausage, casing removed and chopped; 2 quarts sunday gravy; 1 1/2 lbs lasagna noodles

Servings: persons

2 lbs ricotta cheese
1 lb shredded mozzarella cheese
1 cup fresh grated pecorino romano cheese
2 eggs, beaten
1/2 cup milk
salt and pepper
1/2 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
2 lbs sweet Italian sausage, casing removed and chopped
2 quarts sunday gravy
1 1/2 lbs lasagna noodles

1
In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
2
Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
3
In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
4
Preheat the oven to 350u00b0F.
5
In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.
6
Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.
7
Top the noodles with another ladle of sauce.
8
Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.
9
Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.
10
Allow the lasagna to cool for 30 minutes before serving.

2014

kcal

Calories

105

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs ricotta cheese, 1 lb shredded mozzarella cheese, 1 cup fresh grated pecorino romano cheese, 2 eggs, beaten, and more.

Yes, Victoria Gotti'S Sunday Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Victoria Gotti'S Sunday Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions