This is an old recipe, even for the Book of Lambert. I remember having it on a fairly regular basis when I was younger, and those memories aren't coupled with any emotional scarring. I guess that means I used to enjoy having this for dinner.   


Tomato Sauce
5 cloves garlic, minced
1 med. onion, chopped
1/2 C olive oil
1 (35 oz) can tomatoes
salt + pepper
1 heaping Tbsp oregano
2 tbsp basil
1 tsp fennel seed
1 heaping tbsp crushed hot red pepper
2 (15 oz) can tomato paste
2 lbs hot Italian sausage
2 lbs meat balls

2 lbs ground round
2 eggs 
salt + pepper
2 tbsp chopped parsley
1 large clove garlic, minced
1/4 C romano cheese
olive oil

Assembling the Pasta
1 1/2 lbs pasta
1 pint ricotta cheese
1 lb mozzarella cut into thin strips

Brown the garlic and onion in the oil. [Smash? Squash?] the tomato with a fork and add to oil mixture with 1/2 C water and spices. Simmer 35 min. 

Meanwhile make meatballs and fry with sausage. After browning, drain well and add to sauce. Add tomato paste and 4-5 C water. Simmer 2 hours. 

Cook pasta until slightly hard. When sauce is ready, combine ricotta with 2 or 3 ladles of sauce; mix well then stir in pasta and mix well. 

Spoon enough sauce onto bottom of large, shallow casserole to cover.  Then lay 1/2 pasta sauce mixture in the pan, top with some meatballs and sausage taken from sauce; season with salt and pepper. Lay thin strips of mozzarella cheese on top. repeat layering. 

At this point lasagna can be frozen or refrigerated. When ready to serve, bring to room temperature and bake at 350 degrees about 35 minutes, or until heated through. 

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    The Archivist

    I am the Archivist: document thief and humble librarian. Look to me when you have questions; seek me out when the obscurities of Lambert custom are too baffling. 

    The Scribe

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    Daring and inspirational, it was I who authored the original Lost Text. I don't know where it is. When looking, you will not see it, for it resides nowhere in nothing.  And I? I am but here and there.


    August 2012


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