My Nonni's
Mangia, ricord. (By eating I remember)
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Tuscan TipsLearn Italian

My Nonni's Classic Italian Lasagna


  • 2 tablespoons vegetable oil
  • 15 dry lasagna noodles (about 12 oz.)
  • 1 ½ pound whole-milk ricotta cheese
  • 2 eggs
  • 2 mild Italian sausages
  • 4 ½ cups My Nonni’s Italian Meat Sauce (36 oz.)
  • 3 cups mozzarella cheese (shredded)
  • 1 cup freshly grated Parmesan cheese
  • Salt

Cooking Instructions

  • Bring a large pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together.)
  • Cook the lasagna until almost al dente, about 7-9 minutes.
  • Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch.
  • Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
  • Remove sausages from casing and fry in a medium saucepan. Set aside.
  • Beat eggs with a pinch of salt in a mixing bowl. Add the ricotta and stir until thoroughly blended. Set aside.
  • Preheat oven to 375 degrees F.


  • Spoon meat sauce to cover bottom of baking dish.
  • Arrange lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely.
  • Spread ricotta mixture evenly over noodles.
  • Sprinkle a layer of mozzarella cheese.
  • Sprinkle a layer of parmesan cheese.
  • Sprinkle some crumbled sausage.
  • Spoon meat sauce to cover.
  • Arrange another layer of noodles, and repeat steps.
  • On top, you should have a layer of noodles. Spoon a thin layer of meat sauce over the noodles. Sprinkle with remaining mozzarella and / or parmesan cheese.*
  • Line a large baking sheet with foil. Place the baking dish on the baking sheet.
  • Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

From Tuscany with love