For  Single recipe    (serves 4 to 6)


Sauce Ingredients:


Ricotta Cheese Mixture:



  1. In a large frying pan brown the meat slowly; spoon off excess fat
  2. Add chopped onion and cook for 5 minutes or until the onion is tender.
  3. Add sauce ingredients.
  4. Simmer uncovered for 15 minutes stirring occasionally.
  5. While sauce is simmering, cook lasagna noodles in large pot of boiling salted water until tender; follow cooking instructions on package.
  6. Drain lasagna noodles, rinse in cold water and set aside. To prevent the noodles from sticking together, leave them immersed in a pot of cold water until ready to assemble lasagna; then drain and use.
  7. In a large mixing bowl combine ricotta cheese, Parmesan cheese, parsley, eggs, salt and pepper. Mix well and set aside.
  8. Preheat oven to 375°.
  9. To Assemble: Place enough cooked noodles lengthwise in the baking dish to cover the bottom.
  10. Spread with a third of the ricotta cheese mixture.
  11. Cover the ricotta mixture with a third of the mozzarella cheese.
  12. Spoon a third of the sauce over the mozzarella cheese.
  13. Repeat with 2 more layers of noodles, ricotta, mozzarella, and sauce for a total of three layers.
  14. Bake uncovered for about 45 minutes; or until heated through.
  15. Let stand 10 minutes; cut into squares and serve.


If you have a baking dish that is deeper than the standard 2-inches use it. This recipe will fill a 2-inch deep baking dish to the brim.

Lasagna can be assembled 2 to 24 hours in advance and refrigerated. Allow 15 extra minutes baking time.

The day before you make your lasagna why not put together a sponge so that you can serve a fresh, warm loaf of French bread with your meal?

Another compliment to your meal would be Caesar salad with croutons or a bowl of crisp salad greens topped with Italian salad dressing and croutons.

Refrigerate or freeze leftovers.

To reheat leftovers, preheat oven to 350°. Bake uncovered for 30 to 45 minutes or until heated through.

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