Friday, December 31, 2010

Scratch.Love Lasagna

The key to good lasagna is quality ingredients. Homemade sauce, homemade noodles and the highest quality ricotta and mozzarella cheese. Don't forget to use fresh parsley- that really makes a difference. This dish is perfect for feeding a large group. This recipe is tailored for my large All-Clad lasagna pan (length is 14.5 inches, Width is 12 inches and the depth is 2.5'). Quantities might be slightly different for a smaller pan. My family just loves this homemade lasagna, and I love making it for them. I make it every year as a wonderful Christmas tradition.

Continue reading after the jump...

Scratch.Love Lasagna

  • 5 Cups of Homemade Marinara (divided)
  • 9 Sheets of Homemade Pasta
  • 2 Ricotta (8 oz each)
  • 2 Mozzarella (8 oz each) (divided)
  • 2 Eggs
  • 1 Cup Fresh Parsley (finely chopped)
  • Parmesan or Romano Cheese
  • Sea Salt and Pepper (to taste)


In a large bowl combine eggs, finely chopped parsley, sea salt and pepper.

Stir up with your fork. Add the ricotta cheese.


Set the ricotta cheese mixture aside. Dice (or you could shred) the mozzarella cheese. Set aside.

Get out your lasagna pan. Roll out your fresh dough and cut to fit, as show below. You will probably need three sheets per layer, and we will have three layers. So, 9 pasta sheets. After measuring take the pasta out. Boil water in a large pot. Salt the water. Cook lasagna noodles in batches, noodles are done when they rise to the top of the boiling water. Set aside.

On the bottom of your lasagna pan spread a thin layer of sauce. Probably 1 1/2 to 2 cups, depending on the size of your pan.

Next add your first layer of noodles.

Evenly spoon half of the ricotta mixture into the pan.

Next, take 1/2 of your mozzarella cubes and set aside for the top of the lasagna. Take half of the remaining cubes and sprinkle over the entire layer.

Another layer of pasta.

The rest of the ricotta mixture and more mozzarella cheese (not pictured, sorry!)

The last layer of pasta.

Cover with the remaining marinara sauce.  About 2 1/2 to 3 Cups. Make sure it is even and well covered.

Next a thin layer of freshly grated Parmesan or Romano Cheese.

Place lasagna into a 350 degree Pre-Heated oven for 1 hour. After the hour, remove the lasagna from the oven.

Add the reserved mozzarella cheese, then place back into the oven for 30 more minutes.

All done! Take it out of the oven an allow to cool for 10 minutes before serving.

I submitted this recipe to Foodie Friday, check it out for other great recipes!

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  1. What a great recipe! I love the pasta! Glad to find your blog!

  2. Ha ha, I just opened your blog and was treated to some sounds by old blue eyes. Fantastic!

  3. There are several recipes in you blog that got my attention but this lasagna is so delicious looking that I will have to try it.

    Happy 2011!

  4. Dear cousin...these techniques must be in our genes! Looks absolutely delish!

  5. Thanks Mexico in my kitchen! I hope you will like it, let me know!

    KnitOne, PearlOnion- I do believe it is ABSOLUTELY in our genes! ;)

  6. You make this every Christmas huh? I know where I'm spending my Xmas this year! ;o)


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