Marina Orsini’s holiday lasagna recipe

This text is part of the special book Plaisirs

For those who, like Marina Orsini’s mother, want to win the prize for the best lasagna for Christmas!

“I can’t count how many times I’ve been asked for my mom’s lasagna recipe in my life! says Marina Orsini. Here at last! This is the recipe that we made with Ricardo, my mom and me. He invited us to his show 20 years ago. One of the very rare times he had to make the same recipe for two episodes! They still talk to me about it today! Making this recipe is a day (or, ideally, two) long adventure. The idea is to rest your sauces for the next day. On the palate, it is a unique and memorable experience. »

Preparation: 5 hours (more than 2 days!)

Kitchen: 3 o’clock

POrtions : 30 as a starter, 16 to 20 as a main course


for the lasagna
Preparation of mini meat sauce 1

1 Prepare tomato sauce

1 Preparation of fresh egg pasta

2.2 to 3.3 pounds (1 to 1.5 kg) mozzarella, shredded

2 cups (500 ml) Parmesan cheese, grated

6 tbsp. (90 ml) of butter

The recipe can be divided by 3 to make lasagna for 10 people (starter) or about 6 people (main course).

For the mini meat sauce


3 cans (28 oz/796 ml) crushed tomatoes

½ can 5.5 oz (156 ml) tomato paste

1 ½ cups (375 ml) water

2 bay leaves

Dried basil to taste

Salt and pepper

Mini dumplings

1 ½ pounds (750 g) veal

1 ½ pounds (750 g) ground pork

2 eggs, lightly beaten

¾ cup (180 ml) Parmesan cheese, very finely grated or grated

¼ cup (60 mL) Italian bread crumbs

1 onion, very finely chopped

Salt and pepper to taste

tomato sauce

2 onions, chopped

3 cloves of garlic, chopped

2 tbsp. (30 ml) olive oil

1 pound (450 g) pork ribs

3 cans (28 oz/796 ml) crushed tomatoes

½ can 5.5 oz (156 ml) tomato paste

1 cup (250 ml) of water

Mixed Italian spices to taste

Fresh egg pasta

15 to 16 cups (3.75 to 4 L) all-purpose flour

30 large eggs

¾ cup 1 cup (180 to 250 ml) olive oil


1. In a large pot, cook tomatoes, tomato paste, water, bay leaf, basil, salt and pepper over low heat.

2. Bring to a boil and simmer until you make the mini meatballs.

3. In a bowl, mix the meat, eggs, parmesan, breadcrumbs and onion. Salt and pepper.

4. Make meatballs about the size of a 5¢ coin or ¾ inch (2 cm).

5. Place the meatballs in the cooked sauce and a small amount.

6. Cook for about 1 hour 30 minutes on low heat, stirring gently so as not to damage your meatballs.

7. After cooking, set the lasagna to assemble.

8. Sauté onion and garlic in oil in a large pot over medium heat.

9. Add ribs, cook until browned on each side, about 5 minutes. Add tomatoes, tomato paste, water and Italian seasoning. Salt and pepper.

10. Cook for about 2 hours on low heat, or until the meat is tender, stirring regularly to prevent sticking.

11. Remove the ribs. (You can eat it another time, as they only add flavor to your sauce!)

12. Reserve to make lasagna (or serve with your favorite pasta to accompany your ribs!).

13. Place the flour in a very large bowl.

14. Make a well in the center of the flour.

15. Add the eggs to the center of the well and sprinkle the flour with a fork. After that you use your hands.

16. Slowly pour the oil drop by drop. Mix well to make a paste.

17. Place the dough on the work surface and knead it smooth.

18. Cover with a clean, slightly damp cloth and leave for 15 minutes.

19. Knead again for 3-5 minutes.

20. Cut the dough into 1 inch (2.5 cm) thick pieces, flatten them slightly.

21. Run the slices through the pasta machine (with rollers), making sure to get the thinnest lasagna and the same length as your baking dish, except for the first layer. For the first layer, my mom exceeded the width and length of the pasta (enough to fold the lasagna at the end of the assembly).

22. Use a cotton tablecloth to spread the lasagna on the table or hang it on broom handles, or even to dry. Leave to dry for a maximum of 20 to 35 minutes or the pasta will be dry and very brittle.

23. In a large pot of salted (almost sea-tasting) water, cook the pasta for only 3-4 minutes, as the rest of the cooking will continue in the oven.

24. Drain, cut to the size of your baking dish and assemble the lasagna.

When it comes out of the boiling water, gently plunge the pasta into a large bowl of ice water for a few seconds to stop the cooking. At this time, my mother and I were ready to assemble the lasagna. Do not wait, as cooked and cooled pasta can spoil.

1. Preheat oven to 300°F (150°C).

2. Butter a large roasting pan with high sides (12 x 18 x 4 inches, or 30 cm x 45 cm x 10 cm). Pour 4 cups of tomato sauce. Also add a few pats of softened butter.

3. For the first layer only, use lasagna noodles with a longer width and length to roll from the bottom and roll out on each side, about 15 cm wide and 12 inches (30 cm) long.

4. Continue alternating meat sauce, cooked lasagna noodles, tomato sauce, and parmesan and mozzarella, so that you have a total of 11 to 17 layers (depending on the dish, this is 5 to 8 layers of pasta and 6 to 9 layers of sauces and cheese) .

5. Finish with tomato sauce, cover the bottom with the first pasta like a gift wrap, add some sauce and sprinkle with mozzarella and parmesan.

6. Cover with foil.

7. Bake on the lower shelf for 1 hour and 50 minutes.

Greedy! My family recipes Marina Orsini, Editions Quebec America, Montreal, 2022, 248 pages

This special content is produced by the Special Publications Group ᲣndaAbout marketing. Compilation of Უnda did not participate.

to see in the video

Leave a Comment

Your email address will not be published. Required fields are marked *