Mom’s Lasagna


  • 1 15-ounce container ricotta cheese
  • 2 extra-large eggs
  • 2 cups freshly grated pecorino Romano
  • 1/2 teaspoon garlic powder
  • fresh ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1 pound mozzarella, grated
  • 16 sheets fresh lasagna (no need to cook them)
  • Pot of sauce with meat in it (Note – if your sauce doesn’t have meat and you want a meat lasagna, brown 1 pound of ground Italian sausage and use it as the meat for the lasagna)


  • Heat the oven to 350 degrees.
  • In a large bowl, combine the ricotta, eggs, Pecorino Romano, spices, and all but 1 cup of the mozzarella. Mix thoroughly.
  • Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan.
  • Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the ricotta cheese mixture.
  • Repeat for 2 more layers, using all the meat and cheese.
  • Top with a layer of noodles, and cover with sauce.
  • Sprinkle reserved mozzarella evenly over the top.
  • Spray foil with cooking spray and cover dish tightly with foil so no air gets in (spray will stop cheese from sticking to foil).
  • Bake 45 minutes to one hour.
  • Test for doneness by sticking a knife into lasagna. The knife will come out clean when lasagna is cooked.
  • Remove from oven and let stand 15 to 20 minutes before cutting and serving.
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