Spaghetti Camp Episode Four: Tommy's Lasagna

Happy twilight Night Owls, and welcome to The Spaghetti Camp Podcast. For those who don't know, this is Spaghetti Camp. If you want to stay in the know, follow us on Instagram @spaghetticamp. You can find the creator of the recipe, Tommy Lotito, preforming on stage @charcoal_pony (Instagram).

Today, we have a scrumptious snack to have while watching your movies; Tommy's delicious Lasagna. Lasagna is a beloved Italian recipe, but its origins are mixed with some researchers even claiming Greek as the original creators. Recipes range wildly based on region, with some crammed with mushroom and some without tomatoes! Fun fact: a fruit and nut lasagna named Lasagne de Fornel is served traditionally at Christmas time. Enjoy!

Tommy's Lasagna

Ingredients:

Sause:                                                                                                                                 Lasagna Base:

6 cans whole tomatoes                                                                              4 lbs. box of lasagna pasta

4 garlic cloves finely chopped                                                       1 lb. mozzarella (block or shredded)

1 onion chopped                                                                                                              1 lb. ricotta cheese

Pinch of salt and pepper                                                                                                                        1 egg

2 fresh basil leaves                                                                                                    pam spray

1-2 tablespoons of olive oil (enough to cover bottom of pot)

1 pound of ground beef

1 pound Italian sausage

Cooking:

1. Coat the bottom of a large pot with olive oil on a medium flame
2. As the pot heats, blend the tomatoes in a blender
3. Add the garlic, onion, salt, and pepper to the blender and blend a little more
4. Then pour the mix in 6 intervals into the pot
5. Bring the pot to a boil, add the basil and bring to a low simmer.
6. Brown the meat, drain, and add the sauce. Simmer for a few hours
7. Bring another pot with boiling water, a touch of olive oil and salt to a boil, then cook the lasagna noodle and lay it on parchment paper when finished
8. Blend the ricotta cheese with the egg until it is fluffy
9. Grab a thick baking pan and cover the bottom and sides with pam
10. Then add the sauce, lasagna, sauce, ricotta, then the mozzarella
11. Repeat this process another 3 or 4 times until it sits about 1/2 an inch from the top of the pan
12. Finish the top with sauce and mozzarella, cover with aluminum foil and bake for 45 minutes at 300 F
13. For best results: refrigerate, the next day take out and sit for 30 min before heating it back up at 300 F until hot and ready to serve