Nanny Bubby’s Special Lasagna

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Nanny Bubby's Special Lasagna

by Nanny Bubby

This is the oldest and the first recipe that I ever wrote onto a notecard. I was 19 years old when this recipe was passed down to me. My sister (who is 9 years younger than me) had a tutor who was married to a very Italian man. His grandmother gave her this recipe. And, don't faint, yes, yes, yes, that says 46 oz. of V-8 Juice. The idea is usually you need a carrot or two in your sauce to cut down on the acid. But with V-8 juice, no carrots needed and it gives it such a rich, rich flavor. Also, if you like a lot of meat sauce in your lasagna, double the sauce recipe! Enjoy! Remember, "Spread Love Like Butter"!

Total Time:

Serves:

8

Ingredients

For the sauce:

  • 1 lb. Lean Hamburger
  • 46 oz. Can V-8 Juice
  • 1 small onion
  • 2 cloves garlic
  • 2 6 oz. cans tomato paste
  • 2 15 oz. cans tomato sauce
  • 2 tsp. Italian Seasoning
  • 2 Tbsp. sugar
  • salt and pepper to taste

Ingredients:

  • 1 lb. parmesan cheese freshly grated
  • 1 lb. Romano Cheese
  • 2 8 oz. pkg. Shredded Mozzarella
  • 2 32 oz. containers Ricotta
  • 2 packages Lasagna noodles (use uncooked, they will cook when baking)

Directions

For the Meat Sauce

  • In a large sauce pan. Saute the onion until transparent and just starting to brown.
  • Add the garlic and cook for one minute.
  • Add the hamburger and cook until completely brown.
  • Add the V-8 juice,tomato paste, tomato sauce, Italian seasoning and sugar to the sauce pan. Bring to a boil and then reduce the fire to a simmer. Simmer for about 2 hours or until the sauce is reduced by about 1/4 to 1/3. I suggest the latter because it makes for a thicker meatier sauce.

Building the Lasagna

  • Pre-heat oven to 350 °F
  • Start with a layer of meat sauce at the bottom of the pan. (this is so nothing sticks to the bottom.)
  • Add the lasagna noodles.
  • Then add the Romano Cheese.
  • Add the meat sauce next.
  • Start again by adding the lasagna noodles.
  • Add the mozzarella, then Romano then the meat sauce.
  • Add about a 1/2 cup of meat sauce into the Ricotta cheese and mix well. This will make it much easier to spread.
  • Next, once again, add the meat sauce and then the noodles. If this is the last layer, cover the noodles with the parmesan cheese. If it is not the last layer, begin the layering one more time but always end with a layer of noodles smothered in parmesan cheese.
  • Bake in the oven covered for 1 hour, then remove cover and bake until bubbly and parmesan is browned. Let rest 30-45 minutes before cutting.
  • Serve with fresh basil leaves on top.

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