1 hr 5 mins
Everybody will love Doris' lasagna recipe. Actress Doris Roberts, whose 73 years have been filled with exotic travel and exciting jobs, may have little in common with smothering mother Marie Barone, the character she plays on "Everybody Loves Raymond". But they both know the restorative value of comfort food like lasagna. This recipe (and staging directions) are from Roberts' autobiography, "Are You Hungry, Dear?" The recipe call for her Doris Roberts' Meatballs and her Doris' Roberts Meat Sauce. These are also posted on this site. This was in our local paper. This recipe is best served with passive-aggressive questioning and subtle innuendo!
My Private Note
Units: US | Metric
- 4 Italian sausages
- 1 lb fresh white button mushrooms, sliced
- 1 cup frozen peas
- 2 (16 ounce) boxes lasagna noodles
- 6 hard-boiled eggs, sliced into discs
- 1 raw egg
- 25 -30 meatballs (see Doris Roberts' Meatballs)
- 1 (16 ounce) container ricotta cheese
- 1 lb mozzarella cheese, shredded
- 1 cup parmesan cheese, cheese grated
- meat, sauce (see recipe)
- 1In a saute pan, fry sausages until cooked through. When cool, slice and set aside. Saute mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.
- 2Cook noodles according to package. Drain, separate and set aside.
- 3Slice eggs and set aside.
- 4In a fairly deep baking dish, ladle a thin layer of sauce on the bottom (only enough to keep the first layer of noodles from sticking to the dish). Line the dish horizontally with noodles allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically (as if your were making a lattice pie crust). You'll use the noodles that hang over the sides of the dish to wrap the lasagna when you're finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as to much sauce will make the dish runny and unable to maintain its shape on the dinner plate).
- 5Add sliced sausage, egg slices, mushrooms and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and sprinkling of parmesan cheese. Repeat layers until the dish is full; this should give you three substantial layers. When construction is complete, fold the overhanging noodles over the top of the dish. Finish with a layer of sauce and some more parmesan.
- 6Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on counter top to settle layers.
- 7Bake at 325°F for 30 to 40 minutes.
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Nutritional Facts for Doris Roberts' Lasagna
Serving Size: 1 (401 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1314.7
- Calories from Fat 501
- Total Fat 55.7 g
- Saturated Fat 27.0 g
- Cholesterol 393.3 mg
- Sodium 1574.7 mg
- Total Carbohydrate 126.9 g
- Dietary Fiber 6.6 g
- Sugars 7.4 g
- Protein 73.3 g
The following items or measurements are not included: