Lasagna, Family Style

Lots of cooks in the kitchen!

"This is not how Mom made
lasagna!"
notice the cute glasses???

Know the saying, "Too many cooks in the kitchen spoil the soup?"  Lucky for us that is not true!  This weekend we had family in town for a wedding and several people stayed at our house.  We decided to make some lasagnas to freeze and bring on our annual beach trip this summer, plus we made one to eat on Sunday, because we had to try it out and make sure it was ok!

Braciole

My family, like most, enjoys tradition and we all remember how grandma used to make lasagna.  Mom brought her recipe card but on the top of the card was-"Year 2000, many changes."  Way too many changes for us we decided!  Jason actually commented, "did anyone like her lasagna?" because we all kept talking about the different things we would change.
On Saturday we made the sauce, with sausage, meatballs and braciole.  I am always entertained because everyone makes everything differently but it usually tastes pretty similar.  Dennis was in charge of meatballs, and they were the biggest meatballs I've seen in a long time.  Then he rolled some in egg and bread crumbs, a very strange technique to some of the family but they actually held up better than the others.  Michael made braciole, which was devoured before the lasagna was made.  This is not something we make often so he was spared too many "you aren't doing it right comments."

Sunday morning we made the pasta and assembled the lasagna.  I wish I had recorded the conversations.  How many eggs/batches of dough should we make?  three is not enough, eight is too many, we finally decided on five but after making it would plan on two eggs per lasagna(doing it the traditional way-not the 2000 Many Changes way), we should have made six...   Next question-how do you do the layers?  one or two layers of meat?  three or four of cheese?  what is the final layer on top? and on and on.
We finally had three completed lasagnas and froze two while cooking one, a necessary quality control.  It was delicious and enjoyed by many, also since it was at my house I enjoyed leftovers for lunch a couple days!
Thanks for your help everyone and final question-how much are we going to charge per lasagna when we open our butcher shop???



Enjoying the finished product!