Traditional and a staple recipe. This is the epitome of "Nonna's" lasagna. Lasagna featured on John Folse’s cooking show “A Taste of Louisiana” and captures the true authentic flavor of this old time recipe.
45 Min | Serves 6
Originally, the word lasagna was used to describe a pot in which food was being cooked rather than the pasta itself. Our Elena Piccola just means "Small" lasagna, meaning it is not as wide as a normal sheet of lasagna and therefore capture more sauce. Lasagna recipes have been around for ages, dating back to as early as the thirteenth century. Today, lasagnas come in all kinds of varieties from veggies and cream sauces to traditional sauce and cheese lasagnas as well as meat lasagnas.
1 pkg Dagostino Elena Piccola
1/2 cup water
1/2 lb Ricotta cheese
1/2 lb Mozzarella cheese
1 1/2 cups Romano cheese
|3/4 lb ground round or sirloin
3 cloves garlic, minced
1 small onion, chopped
2 tbl seasoned bread crumbs
1 large egg
Salt and pepper to taste
- Add onion, garlic cloves, bread crumbs, egg, salt and pepper into meat. Mix well by hand. In a skillet cook meat mixture until no longer pink. Pour pasta sauce into a medium size pot and bring to a boil. Add meat to mixture and simmer for 10 minutes.
- Pre–heat oven at 400 degrees.
- Spread 1/2 of the sauce mixture on bottom of a lasagna pan. On top of the sauce mixture, arrange a layer of Elena Piccola Pasta side by side and place another piece in the center of the two layers. Spread 1/2 of the Ricotta cheese over the pasta layers (stir a small amount of sauce mixture into Ricotta cheese to make it easier to spread).
- Sprinkle 1/2 of the grated Tolibia Romano and 1/2 of the shredded Mozzarella cheese on top of Ricotta spread. Pour remaining sauce mixture over cheese. Add another layer of Elena Piccola Pasta. Spread remainder of Ricotta cheese over pasta and sprinkle remaining 1/2 of grated Romano cheese over pasta.
- Cover lasagna pan with aluminum foil and bake for 40 minutes. Remove foil, turn oven to 475 degrees. Sprinkle remaining 1/2 of shredded Mozzarella cheese evenly on top. Bake 10 minutes or until cheese is melted and browned on the edges. Let stand for 5 minutes before cutting the squares.
* If serving the next day, remove when ready, set aside to cool, cover with foil and place in fridge. When ready place in 350 degree oven still covered for approximately 20 minutes and serve.
Buon Appetito! Enjoy your Elena Piccola Lasagna
About Dagostino Handmade Pasta
From Lemons to Premium Pasta
Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.
The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.
Our pasta is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.
You will experience our time honored family treasure in every meal.