The BEST Homemade Lasagna... The Old Way for Feeding a Crowd

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com When there is a crowd to feed, a whole table full of hungry folks, there are few things in all of cooking that answer the call so well as a great bubbling pan of lasagna. It is one of the finest crowd suppers there is, layers of noodles and rich meat sauce and creamy cheese baked up golden and bubbling, a single pan that feeds a dozen and satisfies every one of them. Now I will be honest with you about this dish, as I always am, for it is not an old dish of my own people. Lasagna came over from Italy, brought by folks who crossed the ocean the same as my own family did, and over the years it became a beloved thing on American tables of every kind, at the church supper and the family gathering and the potluck. I did not grow up with it, but I have come to love it as a grand way to feed a crowd, and I make it honestly, calling it what it is, a fine dish that came to us from elsewhere and earned its place at our table. INGREDIENTS For the meat sauce: 1 and 1/2 lbs ground beef 1 large onion, chopped 2 cloves garlic, minced A good handful of fresh basil, chopped 1 teaspoon dried oregano 2 tablespoons brown sugar 1 and 1/2 teaspoons salt Two 6 oz cans tomato paste One 29 oz can diced tomatoes (or your own home-canned tomatoes) For the cheese filling: 2 eggs, lightly beaten 1 pint ricotta cheese (or your own fresh homemade cheese) 1/2 cup grated parmesan cheese 2 tablespoons dried parsley 1 teaspoon salt To assemble: 12 lasagna noodles 1 lb shredded mozzarella cheese 2 tablespoons grated parmesan, for the top Here is what you will learn: ✔ How to brown the meat and build a rich slow-simmered sauce ✔ Why a little brown sugar balances the sharpness of the tomato ✔ How to cook the noodles right so they do not turn to mush ✔ Why the egg in the cheese filling helps it set and cut clean ✔ The right way to layer it up for handsome, even layers ✔ Why you cover it with foil first, then bake it open to brown ✔ Why you must let it rest before you cut it ✔ How to make it ahead, and how to freeze it for later You do not need a costly cut and you do not need much skill. You need cheap ground beef, noodles, cheese, and a little building. And once you set down that grand golden pan and cut into its bubbling layers to feed a whole gathering, you will understand what the old kitchens always knew, that one good pan from your own oven can feed a crowd better, and cheaper, and with more love in it, than anything bought or catered. Now tell me something down in the comments. What is the dish your family makes to feed a crowd, the big pan or the great pot that comes out when everyone gathers, the one that means family and plenty? Every family has one, and I would dearly love to hear about yours. Tell me. Next time I am going to show you another old thing made from almost nothing, the tender golden homemade egg noodles, rolled and cut by hand from just flour and egg, the very noodles that could go into a lasagna like this one or into a bowl of broth, and so far above the dry store noodle that you will never look at the box the same way again. If you have flour and you have eggs, you are only a little knowing away from the finest noodles you have ever eaten. Next time, the homemade noodle. Until then, take good care of the ones at your table. And keep a kitchen that knows one good pan from your own oven can feed a whole gathering better than anything bought. #lasagna #homemadelasagna #lasagnarecipe #meatlasagna #comfortfood #familydinner #feedacrowd #fromscratch #scratchcooking #amishcooking #casserole #homestead #oldfashionedcooking #dinnerrecipes #pennsylvaniadutch