Grandma’s 2-Day Lasagna

Two generations of Humboldt women make Grandma Lynne’s famous lasagna.

Cal Poly Humboldt (formerly Humboldt State University) alumni, Teagan Decker (BA English ‘95, MA English ‘98) and her daughter, Emma Wilson (BA Journalism ‘25), share their delicious family recipe. This traditional lasagna is meaty, saucy, and filled with flavor.

Ingredients:

• 2 lb. mild Italian sausage

• 1/2 lb. hot Italian sausage

• Pork is best—especially with bones. Country-style ribs or a pork roast—you can freeze meat you don’t need—Approximately 2 lb. (not counting bones).

• 2 packages of sliced mushrooms

• 1 Onion

• Head of garlic

• Basil

• Oregano

• Cocoa powder

• 2 tablespoons Brown sugar

• 2 cups Red wine.

• 16 oz of lasagna pasta

• Ricotta, a big hunk (or some small hunks) of hard cheese.

• Lots of mozzarellas. 2 big pieces - 2 lb. each. Usually, there is some left over.

• 2 cans of tomato paste

• 2 whole peeled tomatoes

• 1 crushed tomato

• 1 diced tomato

• Chicken broth (optional).

Instructions (Day One)

1. Get a large sauce pot and a large frying pan.

2. Cut up an onion. Heat up some oil in the frying pan, and brown it slowly. Put the onion in a large pot. Pinch off pieces of 2lb. mild sausage and cook in same pan as the onion. One pound at a time on medium heat. Stir until browned and crispy on the outside. Put it in the pot. Brown ½ lb of spicy sausage and put it in the pot.

(While onions and meat are browning, the following ingredients can be added to the big pot.)

3. Open cans of tomatoes: Put them in the pot add raw cut-up garlic and cooked onions in the pot. Mix in oregano and basil to the pot.

4. Pour in about one cup of red wine.

5. Put in 4-5 pork loin ribs, about two pounds.

6. Put in two packages of sliced mushrooms raw.

7. Bring to a boil. Cook all day

8. Fish out pork bones.

Add or subtract ingredients as needed (brown sugar—a little bit-supposedly makes acid more delicious; cocoa powde — supposedly deepens the taste)

Keep cooking and let sit overnight (covered).

Instructions (Day Two)

1 Reheat the sauce in the morning.

2. Measure noodles by measuring raw ones in the pans and doubling the amount. Boil noodles and put in a bowl of cold water. Assemble: Noodles

3. Noodles, sauce, ricotta (pinch pieces and drop in), sliced cheese–cover, parmesan–sprinkle, repeat.

4. Cover pans with foil.

5. Freeze or bake at 350°F for one hour total, removing foil for the last 20-30 minutes.

Let rest before serving.