The Lasagne Mi Mama Taught Me

This is the lasagne recipe I learned from my mom. Thanks mom!
My family loves this recipe -- it's something the kids ask for regularly.

1 large box of lasagne noodles
1 can of tomato sauce
2 cans of crushed or diced tomatoes -- I use crushed, but my mom uses diced. If you do use the diced tomatoes, be sure to drain them thoroughly before using in this dish.
1 pound of ricotta cheese
1 pound of firm mozzarella cheese, grated (or you can use the pre-grated kind), plus extra
2 cups of grated parmesan cheese, plus extra
1 tablespoon dried oregano
1 teaspoon nutmeg
Salt and Pepper, to taste

Preheat oven to 350 degrees
In a large mixing bowl, combine the ricotta, 1 lb. of mozzarella and 2 cups of parmesan. Mix thoroughly.
Add the oregano, nutmeg, and salt and pepper to your taste, and, again, mix thoroughly. At this point, taste the mixture. You may want to add more of any or all of the herbs and spices, depending on how pronounced you want their taste to be. I've been doing this recipe for so long that I add all four ingredients by sight now.
Set the cheese mixture aside.
Boil the pasta water, throwing in 2 tablespoons of kosher or sea salt.
Cook the pasta until al dente. Drain thoroughly.
While the pasta is draining, prepare a 9" X 13" rectangular baking pan by pouring about 1/3 of the can of tomato sauce in the pan and swirling it around to cover the bottom thoroughly. At this point, I sprinkly a little extra oregano in the bottom of the pan.

Assemble the Lasagne
1) Layer the bottom of the pan with lasagne noodles. Overlap them slightly, so that the cheese and sauce don't leak through.

2) Drop cheese mixture by the tablespoonful onto the layer of lasagne noodles, spacing about 1/2 inch apart.

3) Spoon crushed or diced tomatoes over the cheese mixture until the cheese mixture is lightly covered with the tomatoes. At this point, I sprinkle a handful of extra mozarella onto this layer.

4) Repeat steps 1-3. During Step 3, substitute the mozzarella with parmesan.

5) Pour tomato sauce lightly around the edges of the lasagne, to keep the noodles tender while baking.

Cover the lasagne with aluminum foil and baked, covered, for 40 minutes. Remove foil and bake for another 10-15 minutes.

Remove the lasagne from the oven and let it set for another 15 minutes. Serve with a green salad tossed with your favorite vinaigrette. Serves 6 with one hearty serving each, or 8 with a smaller serving.


  1. Cooking  

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