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Probably the overall most popular Italian dish in America.

An adaptation of the recipe by Lydia Bastianich



✹  1 pound fresh or packaged whole-milk ricotta cheese

✹  1 pound lasagna noodles

✹  1 tablespoon olive oil

✹  1 large eggs

✹  pinch salt

✹  1 cup Parmigiano-Reggiano, freshly grated

✹  ½ pound mozzarella cheese , preferably fresh, sliced thin

INGREDIENTS:For the Italian-American Meat Sauce

✹  1 35-ounce can Italian Plum Tomatoes, (preferably San Marzano)

✹  ¼ cup extra-virgin olive oil

✹  1 medium yellow onions, diced (about 2 cups)

✹  4 garlic cloves, peeled and chopped fine

✹  ¼ pound pork or Italian sausage

✹  ½ pound ground beef

✹  salt

✹  ¾ cup dry wine

✹  ¼ cup tomato paste

✹  2 bay leaves

✹  ¾  teaspoons dried oregano, crumbled

✹  2 cups hot water


✹ 1 pound 16 oz ricotta cheese

1.  Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter. Place the ricotta over the cheesecloth and set the sieve over a bowl. 
     Cover with plastic wrap and refrigerate overnight or up to one day. Discard the liquid that drains into the bowl. 

✹ ½ pound 8 oz fresh mozzarella cheese sliced thin


1.  Pass the tomatoes and their liquid through a food mill fitted with the fine blade. Set aside. 

2.  Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. 

3.  Make a little room in the center of the pot, dump in the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes.

4.  Add the pork sausage and cook, turning, until lightly browned on all sides, about 5 minutes. 

5.  Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat changes color and the water it
     gives off is boiled away, about 10 minutes. Continue cooking until the meat is browned about 5 minutes. 

6.  Add the bay leaves and oregano then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine 
     is almost completely evaporated. 

7.  Pour in the tomatoes, then stir in the tomato paste until is dissolved. 

8.  Season lightly with salt. Bring to a boil, adjust the heat to a lively simmer and cook, uncovered, stirring often, until the sauce takes on a deep, 
     brick-red color, 2 to 3 hours. Add the hot water, about ½ cup at a time, as necessary to maintain the level of liquid for the length of time the 
     sauce cooks. 

9.  Skim off any fat floating on top and adjust the seasoning as necessary. The sauce can be prepared entirely in advance and refrigerated 
     for up to 5 days, or frozen for up to 3 months.  


1.  Bring 3 quarts of salted water and the olive oil to a boil in a 4-6-quart pot over high heat. Stir about one half of the lasagna noodles into the pot. 
     While the pasta is cooking, set a large bowl of ice water next to the stove. When the lasagna noodles are al dente, remove them with a wire  skimmer and 
     transfer to the ice water. Let them stand until completely chilled. Repeat the cooking and cooling with the remaining two batches of lasagna noodles. 
     When the cooked noodles are chilled, remove them from the ice bath and stack them on a baking sheet, separating each  layer with a clean, damp kitchen 
     towel.**SEE COOKS NOTE**

2.  While the noodles are cooking, beat the eggs with the salt in a mixing bowl until foamy. Add the 
     ricotta and stir until thoroughly blended.

1.  I prefer using no boil dry lasagna sheets for my lasagna. 

+ Preheat oven to 375ºF


1.  To assemble the lasagna, ladle about 3/4 cup of the meat sauce over the bottom of a 15 x 10-inch baking dish. Arrange noodles lengthwise and 
    side by side so as to cover the bottom of the baking dish and overhang the short ends of the dish by about 2 inches. (A little 'cut and paste' might
    be necessary. Also, the noodles will most likely overlap in the center of the dish. That is fine.) 

2.  Spoon enough meat sauce, about 2 cups, to cover the noodles in an even layer. Sprinkle the sauce with 1/2 cup of the grated cheese. Arrange a 
    single layer of noodles crosswise over the cheese so they overhang the long sides of the baking dish by about 2 inches, again trimming the noodles 
    and overlapping them as necessary. 

3.  Spread the ricotta mixture evenly over the noodles. Arrange a single layer of noodles lengthwise over the ricotta,  trimming the noodles as necessary. 

4.  Arrange the sliced mozzarella in an even layer over the noodles. Spread 1 cup of the meat sauce over the cheese  and sprinkle 1 cup of grated cheese 
    over the sauce. 

5.  Cover with a layer of noodles, arranged lengthwise. 

6.  Spoon enough meat sauce, about 2 cups,  to cover the noodles in an even layer and sprinkle the sauce with 1 cup grated cheese. Turn the noodles 
    overhanging the sides and ends of the dish over the lasagna, leaving a rectangular uncovered space in the middle. 

7.  Spread a thin layer of meat sauce over the top layer of noodles. Sprinkle with the remaining grated cheese. 

8.  Cover loosely with aluminum foil and bake 45 minutes. 

9.  Uncover the lasagna and continue baking until the top is crusty around the edges, about 20 minutes. 

10. Let rest at least 30 minutes or up to 3 hours before cutting and serving. 

11. To rewarm a lasagna that has been standing, cover it loosely with foil and place in a 325ºF oven until heated through, 15 to 45 minutes, depending  on how long it has been standing.

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