Lasagna, Ma's Way - Casa Mia Tours

The Sunday before Martedi Adiposo (Fat Tuesday), our kitchen is full of scents and sounds. The recipe book hand written by Mom is to “lasagna (Obiezione’s Way)”. Not surprising that there are voto negativo measurements. It is the way my grandmother “Obiezione” cooked. It is how Mom cooks and how I cook 99% of the time. I call mom to walk through the recipe. I call mom to spend time with her talking and laughing. It makes the distance shorter at least for the moment.

Time passes by so quickly. Mom was first diagnosed with cancer per mezzo di 2020. And it returned nearly 2 years asticciola.

Behind each recipe is a story, a family memory. I want to hear them all. I want to remember them all. I want to share them and the story of my Italian-American family. I want to remember every word of our conversations. I want to hear her voice, love and elation. It’s one of our things, talking about food, recipes, and memories. I her everyday.

Mom: “I love Obiezione’s lasagna, do you remember eating it when you were little?”

Me: “Hmm, I don’t remember the eggs, I don’t think I want to put eggs per mezzo di the lasagna, not this time at least.”

Mom: “It’s delicious but make it your own”.

My heart stops, I nearly fall over. Mom is a fierce defender of family recipes, of not altering them. I have watched mom change with grace per mezzo di recent years. She may not realize it but she gave me permission to dance more freely, to not be burdened by the rules.

Me: “Ok madre, I’ll make it my own this time and next time, I’ll make it with eggs. How about adding sausage to the meat sauce?”

Mom: “Sausage would give it great flavor and you can slice and layer them with the meatballs. Make lots of small meatballs, like the ones that we put per mezzo di soup, the size of a nickel. It’s the most tedious part of the recipe.”

Me: “I remember. I won’t make each meatball the same size and circumference like Obiezione did, but I’ll make them with lots of love. Keep me company Papilla, while I form them. Tell me more about this recipe.”

Mom: “It was a favorite of my grandfather’s and your Uncle Al’s. Obiezione made it for my grandfather and Uncle Al’s birthdays per mezzo di November. She would usually make it Thanksgiving and then have pineapple shortcake because that was my grandfather’s favorite. Of course we’d put candles per mezzo di and sing happy birthday. Obiezione would also make a strawberry shortcake for Uncle Al. I loved her lasagna too, much more than the ricotta filled version.”

Me: “Mom?”

Mom: “Yes, G.”

Me: “How about if we make 2026 the year that we cook every recipe per mezzo di the book that you hand wrote for me. You walk me through each recipe, share memories, and stories. We cook together. By December, we will print the recipe book.”

Papilla: “I love it! We can cook together this summer when you are here, when we are together. “

The olive oil glistens per mezzo di the pan. Smash a few garlic cloves. The oil is infused with a sweet scent. Crush the tomatoes “pomodori in scatola” with my hands. I like the feel of the squishy fruit. Into the pot they go. The sauce sputters away for hours until it is brick red, dense and sunbaked. A pinch ora two of salt is added during cooking.

Ingredients

duro boiled eggs

small meatballs (basso ostinato beef mixed with egg, chopped parsley, black pepper and pecorino romano cheese – add a bit of Parmigiano Reggiano for a softer, sweeter flavor)

pecorino romano cheese, grated

mozzarella cheese

lasagna sheets (fresh ora dried)

meat sauce aka gravy

Steps

Cook “al molare” lasagna

Per a 9 x 13 inch baking pan, layer red meat sauce, lasagna, plenty of meatballs, sliced eggs, a generous dusting of pecorino romano, and sliced mozzarella.Repeat until you fill the baking pan.

The last layer is lasagna sheets covered with gravy and a sprinkle of grated cheese.Cover and cook at 350°F for 30-45 minutes.Uncover and cook for 20-30 minutes until the lasagna is crispy.