Growing up in an Italian household there was always some type of pasta or bread. Over the years when I got into the restaurant industry my love for lasagna grew even more because of how much I could experiment with it. I will say serving lasagna in a restaurant fashion is interesting at times and can be very annoying but, when it is done right it is so good. This is a basic recipe but still so good. As usual when I make this, I make several pans of it and freeze so that I always have some on demand.


  • 1-2 packages lasagna noodles
  • 1-2 jars of a good quality Marinara sauce
  • 22 ounces of ricotta
  • A container of Parmesan and Romano blend grated
  • Fresh parsley
  • Fresh basil
  • S&P
  • Dried oregano
  • 3 cloves of garlic
  • 1-2 bags of Shredded Mozzarella
  • 1 bag of Shredded asiago

Boil the noodles in heavily salted water. You may need to cook two pots for both packages. Do not cook the noodles to al dente drain them about a minute to a minute and a half before. Next in a large bowl put in all the ricotta. Next mince garlic, parsley, and the basil. Put it in the bowl with the salt, pepper, dried oregano, and a heavy handful of the parmesan mixture.

Next mix it with a spoon and in a separate bowl add the shredded mozzarella, asiago, and the parmesan mixture. Now get your pan or pans together and start building. Here are how the layers should be from bottom to top: Sauce, noodles, ricotta, sauce cheese, noodle, ricotta, noodle, ricotta, sauce, cheese noodle, sauce, cheese.

Now you can either bake at 425 right away but I recommend putting in the fridge for 10-15 minutes to set then bake covered with foil for 30 minutes then uncover and bake until golden brown. Also rub the foil with olive oil so the cheese does not stick.

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