Actually it is his mom’s recipe from the Three Rivers cookbook. Many Pittsburghers have made this over the years. I opted to eliminate the meat to have a vegetarian version with noodles, sauce, cheese and egg. It’s a yummy and satisfying vegetarian dish for a holiday dinner.
Recipe:
3 large cloves garlic
1 large onion
1/2 tsp oregano
1/4 tsp. basil
2 tsp. salt
1 T. sugar
1 (1lb. 13 oz) can tomato puree
1 (16 oz.) can tomato paste plus 1 can water
1/2 cup Parmesan cheese
1 lb. ricotta cheese
8 oz. mozzarella cheese
1 (1lb. box) lasagna noodles – no boil noodles
Chop up the onion and garlic. I combined it then in a sauce pot with the tomato puree and the tomato paste. Simmer for around 30 minutes. Combine the ricotta cheese with half of the other types of cheese.
Play a layer of sauce at the bottom of the baking dish. Layer approximately 5 noodles at the bottom of the dish. Spread half of the cheese mixture. Pour in a few ladles of tomato sauce. Cover with a few more noodles. Spread the rest of the cheese mixture and a bit of sauce. Put the remaining noodles, sauce and cheese on top
Bake at 350 degrees F for approx. 45 minutes until the dish is bubbling and the cheese has browned.
Pie Reimagined 