Tags Posts tagged with "Lasagna"


Traditional Lasagna

By Barbara Beltrami

Lasagna is the answer to a cook’s and diner’s prayer — a favorite one-dish balanced meal that’s always a palate pleaser. And with the availability of no-boil lasagna, which I think produces a lighter, more delicate pasta than the old-fashioned kind that is so difficult to handle, it’s really just a matter of precooking some of the fillings and assembling them in alternate layers with the pasta. Here are two versions.

Traditional Lasagna

Traditional Lasagna

YIELD: Makes 6 to 8 servings


¼ cup olive oil

1 large onion, diced

½ pound crumbled Italian hot or sweet sausage meat

½ pound lean ground beef

½ cup dry white wine

2 garlic cloves, minced

One 28-ounce can tomato puree

One 14-ounce can crushed tomatoes

2 tablespoons chopped fresh basil or 2 teaspoons dried

1 tablespoon chopped fresh oregano or 1 teaspoon dried

Large pinch sugar

Pinch baking soda

Salt and freshly ground black pepper to taste

1 pound ricotta cheese

1¼ cups freshly grated Parmesan cheese

2 cups shredded mozzarella cheese

1 large egg

½ cup chopped fresh Italian flat-leaf parsley

Salt and freshly ground black pepper to taste

Nonstick cooking spray

1 pound no-boil lasagna sheets


Preheat oven to 375 F. In a large saucepan, heat olive oil over medium heat. Add the onion, sausage meat and ground beef and cook, stirring frequently, until onion is golden and meat is brown. Add the wine; stir; then add the garlic, tomato puree, crushed tomatoes, basil, oregano, sugar, baking soda, salt and pepper. Cook over medium-low heat 5 minutes.  

Meanwhile, in a large bowl, combine ricotta, Parmesan and mozzarella cheeses, egg, parsley, salt and pepper. Coat a 9×13-inch baking dish with nonstick cooking spray. Spread a thin layer of sauce on bottom. Next, place lasagna sheets over the sauce. Place six dollops of ricotta mixture on top of sheets and, with a large spoon or rubber spatula, spread evenly; top with sauce.  

Repeat procedure until lasagna sheets, ricotta mixture and sauce are used up, ending with lasagna sheets, then sauce on top. Cover with aluminum foil and bake 30 minutes, until sauce is bubbling at sides. Remove the foil and bake another 10 to 15 minutes. Let rest 10 minutes. Serve hot or warm with a tossed salad and a light red wine.

Roasted Veggie Lasagna

Roasted Veggie Lasagna

YIELD: Makes 8 servings


1 medium eggplant, cut into half-inch slices

2 medium green or yellow zucchini, cut into half-inch slices

8 ounces sliced mushrooms

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

Nonstick cooking spray

One and a half 14-ounce cans diced tomatoes

1 garlic clove, minced

2 tablespoons fresh basil or 2 teaspoons dried

1 tablespoons fresh oregano or 1 teaspoon dried

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

6 ounces goat cheese 

1 cup freshly grated Parmesan cheese

1 pound no-boil lasagna sheets


Preheat oven to 425 F. Brush vegetables with olive oil and season with salt and pepper. Coat two to three baking sheets with nonstick cooking spray and place veggie slices on them; roast 15 to 20 minutes, until tender. Remove from oven and reduce heat to 400 F. 

Meanwhile in large skillet or saucepan combine tomatoes, garlic, herbs and the three tablespoons olive oil. Cook over medium heat for five minutes. Combine goat and Parmesan cheeses. 

Spread a little sauce in a 13×9-inch nonreactive baking dish; add lasagna to cover, the eggplants slices, overlapping if necessary, then 1/3 of the cheese mixture and finally enough tomato sauce to lightly cover. Repeat procedure using zucchini for second layer and mushrooms for third layer, ending with lasagna topped with tomato sauce. 

Cover with aluminum foil, bake 30 minutes, uncover and bake another 10 minutes. Remove from oven and let rest 10 minutes. Serve hot or warm with a spinach salad and dry white wine.

Two young boys sit at the Memorial Wall during last year’s Memorial Day services in Sound Beach. Photo by Bea Ruberto

By Ernestine Franco

Eating lasagna is a good thing. Eating lasagna to benefit the Sound Beach Veterans Memorial is even better.

The Sound Beach Civic Association will host its third Lasagna Dinner for the Vets Memorial fundraiser on Friday, April 1 (no fooling!), from 5 to 7 p.m. on the second floor of the Sound Beach Firehouse located at 152 Sound Beach Blvd.

Mamma’s Lasagna — yields 10 to 12 servings

Ingredients: 2 eggs; 2 pounds whole or low-fat ricotta; 1 pound shredded mozzarella; ½ cup grated Parmesan cheese; 1 tablespoon dried oregano; 1 teaspoon each of salt and pepper; Nonstick cooking spray; 6-7 cups of your favorite tomato sauce; 1 box (9 ounces) no-boil lasagna pasta (or use regular lasagna pasta); 1 cup shredded mozzarella for topping

Directions: Preheat oven to 375 F. In large bowl, beat eggs. Add ricotta, 1 pound of mozzarella, Parmesan cheese, oregano, salt and pepper. Mix well. Spray bottom and sides of pan with nonstick cooking spray. Spread 1 cup of sauce on bottom of pan. Layer 4 uncooked lasagna sheets, 1/3 of cheese mixture and 1 cup of the sauce. Repeat step 4 two more times. Top with 4 sheets of lasagna. Spread 1 cup of sauce and sprinkle with 1 cup of shredded mozzarella on top layer. Cover with aluminum foil and bake until bubbly, about 50-60 minutes. Uncover and continue cooking until cheese melts, about 10 minutes. Let stand about 15 minutes before cutting. Top with more sauce if desired.

The menu will include homemade lasagna, meatballs, salad, bread, dessert, coffee, tea and nonalcoholic beverages. There will also be a 50/50 raffle. Tickets are $15 for adults, $12 for seniors, with children under 10 free. Take-out will be available for $10.

For some background on the site, starting in 2007, the Sound Beach Civic Association coordinated the Veterans Memorial Project, now located on New York Avenue across from the post office. In cooperation with the Town of Brookhaven, Suffolk County and New York State, they secured grants. Pavers in the form of a rondel, six flag poles and a granite wall were installed on which were to be placed bronze plaques honoring the seven fallen of Sound Beach. However, the funding dried up and for a time the granite wall remained empty.

Then in 2012, the Civic scaled down the project and donations from the community allowed them to purchase the bronze plaques and engrave the granite wall. On Memorial Day 2012, the Memorial was finally dedicated. Memorial services for the community are held each year on Memorial Day and Veterans Day.

Ann Moran, treasurer of the Civic and the co-chair of the lasagna dinner, donated the funds for the plaques in honor of her late husband, Matt Moran. Her commitment to ensuring that the Memorial is well maintained is what drives her to this day. “Every time I drive by the Memorial I’m reminded of the sacrifices made by many to ensure our quality of life, but most of all I remember Matt,” Moran said.

Several years ago Moran came up with the idea of hosting a lasagna dinner to raise the funds needed to maintain the Memorial.

During last year’s Memorial Day services in Sound Beach, veterans raise the flags. Photo by Bea Ruberto
During last year’s Memorial Day services in Sound Beach, veterans raise the flags. Photo by Bea Ruberto

“I’d like to invite everyone to join us, not just because it’s a worthy cause or because my sister is the one cooking the lasagna or because it’s my mother’s recipe,” Bea Ruberto, president of the Civic, said, “but because it’s a great community event.”

Nancy Ford, a Sound Beach resident and Civic member who attended the last lasagna dinner, remembers the event fondly. “I very much enjoyed attending the last lasagna dinner for the Vets Memorial. We were treated to good homemade lasagna, enjoyed the time with good friends, and were glad to be able to support the Vets Memorial,” she said.

If you would like more information on the other activities of the Sound Beach Civic Association, visit www.soundbeachcivic.org.

Although tickets may be purchased at the door, because of limited seating, advance reservations are suggested by calling 631-821-9650 for tickets.

For those of you who can’t make it on April Fool’s Day or would like to make lasagna on Easter Sunday, here is the recipe. Mangia!