Hands-on cooking class

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Lea's Lasagna and Meat Sauce

Lea's Lasagna and Meat Sauce

Lea’s Lasagna and Meat Sauce

adapted from Ina Garten


3 pound lean Hamburger

1 pound Ground Pork

1 pound Sweet Italian Sausage

2 yellow onions chopped

1 green bell pepper chopped

3-4 closes of garlic minced

2 big cans crushed tomatoes with Basil

2-3 regular cans tomato sauce

1 can tomato paste

1/2 pound lasagna noodles

2 Zucchini sliced cross wise into circles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced


Brown all the meats and season as you go with salt and cracked pepper. Brown the meat very well, a black iron skillet works best. Add the chopped vegetables and sauté until soft. Add the tomatoes. Add some Italian Herbs like oregano, Basil, and thyme. Cook on high until bubbly then lower to simmer. Simmer for about one hour. Adjust seasoning. Can be made ahead and freezes well. It's actually better if you make it the day ahead.

Use as a sauce for spaghetti or lasagna.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. 

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta,  a layer of sliced  Zucchini and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.