Friday Flashback: Classic Lasagna

July 29, 2011

Today is National Lasagna Day and here’s a classic way to celebrate.  I’m still trying to talk the Gravy Maker into sharing the recipe but he’s not budging.  You’ll have to make your own sauce.  I know, I know…the sauce is the key!  I’m working on it.  Although I’ve mastered most family Italian dishes, sauce and meatballs are two I just don’t touch.

No time to make a big vat of sauce?  Try one of these other Lasagna variations:

Another Twist on Lasagna

Another Twist on Lasagna

Pancetta and Artichoke Lasagna

Pancetta and Artichoke Lasagna

Polenta Lasagna

Sausage, Red Pepper & Cream Cheese Casserole

Sausage, Red Pepper & Cream Cheese Casserole

 Classic Lasagna

This is a classic tradition in our house, so much so that it’s always the centerpiece of Christmas dinner. However, don’t wait for a holiday! It’s delicious anytime. I’m not allowed to give away the ‘gravy’ recipe so I’ll just say make a BIG batch of your favorite sauce, with or without meat. We make the sauce a day ahead so it has plenty of time to simmer and then sit before going into the lasagna. Just reheat it a bit before assembly.

We were cooking for a crowd and allowing for everyone to take home leftovers so we filled the big roaster pan. You can easily put together a smaller batch in a rectangular baking dish.


  • Lasagna noodles, 3 boxes (We used the no-boil kind because they’re just a lot easier. Boil if you like.)
  • Ricotta, 4 to 6 pounds
  • Mozzarella, 12 cups or so, grated
  • Parmesan, Romano and Asiago, several cups total, grated
  • Eggs, 6
  • Italian Parsley, about 1/3 cup snipped
  • Oregano, about 1/3 cup snipped
  • Basil Leaves
  • Sauce, a LOT

KBP_3207A big batch of your favorite sauce. And big, because it always takes more than I think it will.

KBP_3212Grate the Parmesan, Romano and Asiago.

KBP_3218Snip the parsley and oregano.

KBP_3220Beat the eggs to blend.

KBP_3231Dump the ricotta into a large bowl.

KBP_3235Add the eggs and herbs and stir until well-blended.

KBP_3244Spread a thin layer of sauce over the bottom of your pan. Cover evenly with the noodles but don’t overlap them.

KBP_3252Spread with a layer of the ricotta mixture. Arrange basil leaves over the top.

KBP_3256Sprinkle with the Parmesan/Romano/Asiago blend.

KBP_3260Add a bit more sauce.

KBP_3265Sprinkle generously with the mozzarella.

KBP_3271Repeat, making at least three more layers.

KBP_3274Finish the top layer with sauce and cheeses.

KBP_3282Bake at 350 for about an hour. Cover with foil if necessary to keep the cheese from burning.

KBP_3309Remove from the oven and let it sit for about 30 minutes before serving.

KBP_3316We took OurLifeInTheKitchen on the road for this meal. The lasagna went in the oven to reheat a bit before serving.

KBP_3375Dish it up and enjoy!

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{ 2 comments… read them below or add one }

1 Tara @ the pleased plate July 29, 2011 at 1:59 pm

I found you on and I love your site!
National Lasagna Day today — yippee! I just made marinara sauce yesterday and might just put it to use for lasagna. Thank you for your recipe!


2 Cathy S. July 29, 2011 at 5:33 pm

Lasagna is probably hands-down one of our favorite meals. And we aren’t picky about which meal! I have a bunch of tomatoes from my garden right now that are just screaming to be made into sauce. I have never thought to lay basil leaves in the layers, but it sounds scrumptious and is must try. Thank you for sharing!


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