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Nana's Lasagna

Recipe Date:

Serving Size:

Cook Time:

00:00:00

Difficulty:

Medium

Measurements:

Imperial (US)

Nana's Lasagna has been a cherished tradition in the Brys family for generations. Passed down from my Nana, Kathleen Keskeny—mother of Eileen Brys—this dish has always been a go-to for special occasions, birthdays, and anniversaries. The recipe has its origins in New York City during the 1940s. At the time, Nana had recently immigrated from Ireland to Manhattan, where she became neighbors with an Italian family downstairs. A friendship quickly blossomed, and at a dinner party, Nana was introduced to this iconic lasagna recipe, which her Italian neighbors graciously shared. Through decades of refinement, the recipe was passed down from Nana to my mother, then to me, and is now shared with you. The result is a rich, satisfying dish with layers of savory meat sauce, creamy ricotta and cottage cheese, and melted mozzarella. Paired with a glass of Signature Red, this lasagna enhances the wine’s bold fruit notes while the tangy acidity of the sauce complements its depth. It’s the perfect dish to share with loved ones and create your own lasting tradition. Enjoy! -Patrick Brys

Ingredients

2 tbsps Olive oil
1 Yellow onion, chopped
2 lbs Ground beef
3 Garlic cloves
1 cup Signature Red
2 - 24 oz. jars of your favorite marinara sauce (I use Rao's)
1 tbsp Dried basil
1 tbsp Dried oregano
1 tsp Kosher salt
1/2 tsp Pepper
16 ozs Cottage cheese
16 ozs Ricotta cheese
2 Eggs
1/4 cup Parmesan cheese
1/2 tsp Kosher Salt
1/4 tsp Pepper
12 Lasagna noodles
3 - 8 oz. bags of shredded mozzarella cheese
Grated parmesan cheese

Directions

1) Prepare the Meat Sauce:
In a large saucepan over medium-high heat, add 2 tablespoons of olive oil. Sauté the chopped onion until translucent, about 4-5 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the chopped garlic and cook for another 1-2 minutes.

Drain any excess grease, then return the pan to the heat. Pour in 1 cup of Brys Estate Signature Red to deglaze the pan, scraping up any browned bits from the bottom. Add 2 jars of marinara sauce, followed by the basil, oregano, salt, and pepper. Stir to combine.

Lower the heat and let the sauce simmer, covered, for about 30 minutes, stirring occasionally.

2) Make the Cheese Mixture:
In a medium bowl, whisk together the cottage cheese, ricotta cheese, eggs, Parmesan, salt, and pepper until smooth and well combined. You can use an electric mixer for a smoother texture.

3) Prepare the Noodles:
Cook the lasagna noodles according to the package instructions, but reduce the cooking time by a couple of minutes. Drain the noodles and drizzle them with olive oil to prevent sticking. Set aside.

4) Assemble the Lasagna:
Preheat your oven to 350°F.

Spread a thin layer of the meat sauce at the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles on top, followed by a thin layer of the cheese mixture. Add a layer of shredded mozzarella cheese and a sprinkle of grated Parmesan.

Repeat the layers: sauce, noodles, cheese mixture, mozzarella, and Parmesan. End with a final layer of meat sauce on top. Finish with a light sprinkle of mozzarella and Parmesan cheese.

5) Bake the Lasagna:
Bake at 350°F for 30-45 minutes, or until the lasagna is bubbling.

6) Let it Set:
Once done, remove the lasagna from the oven and let it sit for at least 15 minutes to firm up before slicing and serving.

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