Recipe: Chiqui's Lasagna

MY LASAGNA

"Every year when the Mardi Gras parade passes near our house, I make huge pans of my lasagna and invite all our friends to bring along a dish to go with it! No matter how much I make, by the end of that long day after everyone has eaten twice, there's hardly any left. I always prepare the sauce at least 3 days before I'm going to assemble the lasagna. Buying the cheeses at the Central Grocery in the French Market is a must! Only the finest ingredients are good enough! This recipe is for a large crowd, but it can easily be cut in half." - Chiqui

Makes: 2 (18x12-inch) pans
Each pan serves 12-15 generously

1 recipe Meat Sauce (recipe follows)
2 pounds lasagna noodles
2 cups freshly grated Romano cheese
2 cups freshly grated Parmesan cheese
3 pounds shredded mozzarella cheese
3 1/2 pounds fresh ricotta cheese
3 packages (9 ounces each) Philadelphia cream cheese, cut-up
6 to 8 tablespoons minced fresh parsley

Cook noodles according to package directions. Place cooked noodles in a pan of cold water to keep them from sticking.

In a large (18x12-inch) roasting pan, spread a thin layer of meat sauce. Over this place a single layer of noodles, a layer of meat sauce, generous sprinklings of Romano, Parmesan and mozzarella cheeses, and scatter evenly with teaspoonfuls of ricotta and Philadelphia cream cheeses. Repeat at least 4 times pressing gently (when layering noodles, change directions of how they are laid each time to insure neat portions when serving).* Sprinkle finished layers with parsley.

Bake at 350 degrees for about 40-50 minutes until bubbly and cheeses melt. Let stand about 10-15 minutes before cutting.

*TO FREEZE AHEAD:
This recipe makes 2 large pans. They can be made in several smaller pans (throw-away aluminum are great) to freeze for future meals. Defrost frozen lasagna overnight in refrigerator. Increase cooking time as necessary.

MEAT SAUCE FOR LASAGNA

3 pounds lean ground beef
1 pound lean ground pork
2 pounds lean ground veal
(The beef, pork and veal should be ground together twice.)
1 pound fresh Italian sausage, casing removed (optional)
6 tablespoons olive oil
6 tablespoons margarine
2 large onions, chopped
4 large cloves garlic, minced
4 ribs celery with leaves, minced
2 large carrots, grated
6 tablespoons minced fresh parsley leaves
3 bay leaves
1 teaspoon dried oregano
1 1/2 teaspoons dried basil (or 1/2 cup fresh basil leaves)
2 tablespoons sugar
Salt and lemon pepper to taste
1 (28 ounce) can Italian tomatoes
4 cans (16 ounces each) Hunts tomato sauce
2 cans (6 ounces each) tomato paste
1 (28 ounce) empty tomato can of water
1 1/2 cups dry red wine (Chianti or burgundy)
1 pound fresh mushrooms, thickly sliced

In a large pot (8-quart Dutch oven) thoroughly brown meats in olive oil and margarine, breaking up meats with a fork.

Add onion, garlic, celery, carrots, parsley, bay leaves, spices, sugar, salt and lemon pepper to taste. Blend with meats and saute until all vegetables are soft. (Approximately 10-15 minutes.)

Stir in tomatoes, sauces, paste, water and wine. Blend well. Simmer on low heat 3 hours (stirring frequently). Add thickly sliced mushrooms and continue to cook another hour. (Add water as necessary, however sauce should cook down to a nice thick consistency.)

Cool and refrigerate overnight. Remove any excess "fat." When ready to assemble lasagna, heat over low fire about 1 hour, stirring constantly.

Source: Cookery N'Orleans Style by Chiqui Pumilia Collier