This is my mom’s recipe.

I like to use fresh herbs and cheeses and I use my own sauce. Make your substitutes where you need to, but don’t tell Joe.


  • Spaghetti Sauce (I use meat sauce, skip the meat and make this vegetarian)
  • 3 lbs Ricotta Cheese
  • 1-1/2 lbs Mozzarella Cheese (grated or sliced thinly)
  • 1/4 lb fresh Romano Cheese
  • 1/4 lb fresh Parmesan Cheese
  • 2 Eggs
  • 1-1/2 tsp sugar
  • 1 tbsp Oregano (more if fresh)
  • 3-4 tbsp Parsley (more if fresh)
  • Uncooked Lasagna Noodles (I use Barilla Sheets)


Mix together in a bowl for the filling:

Ricotta Cheese, Eggs,  Oregano, Parsley, Sugar, 1 tbsp Romano Cheese, Salt & Pepper

In a 9 x 13 pan:

  1. Spoon enough sauce to cover the bottom of the pan.
  2. Lay enough noodles to cover the sauce in a single layer.
  3. Spread a layer of filling over the dry noodles.
  4. Sprinkle Mozzarella, Romano & Parmesan over the filling.
  5. Repeat 2nd & 3rd layer.
  6. Top layer should end  with Mozzarella, Romano, Parmesan cheeses.
  7. Cover with foil & bake @ 350° for 45 minutes.
  8. Uncover and bake 15 minutes more or until top is golden and bubbly.

Thoughts? Comments? Suggestions?

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