When I think of a dish that most reminds me of my childhood home, I think of my mom’s lasagna.
Thin layers of pasta slathered with creamy, cheesy ricotta, perfectly baked with a crisp outer crust; each piece bubbling and oozing as it’s placed on the plate.
She didn’t make lasagna often, mostly only around the holidays. I imagine this was because of the time it took to prepare and, with five kids running around, time was the one thing she often lacked.
However, when she did make it and the word got out, strays often appeared at the front door with a bottle of wine to share.
“Room for one more?”
That’s the thing about one of the most sought after baked pasta dishes of all–it’s so tasty and such a treat when the opportunity to enjoy a piece presents itself.
Lasagna has a way of bringing people together.
Since I am the keeper of tradition in our family and live for creating new memorable moments and feelings like I have of my childhood home, making a baked pasta like my mom’s lasagna is my MVP (Most Valuable for People-Gathering) dish.
My version of lasagna is uncomplicated and meatless, however, you can add sausage, tiny meatballs, or even spinach if you prefer. It is light and pairs perfectly with your favorite salad. If you are angling to prepare a proper meal with all the courses, my recipe for roast chicken would be the perfect addition.
This meal can be made easily any day of the week or even prepared ahead of time and frozen for later. It’s delish fresh out of the oven, but even better the next day.
Lasagna is the coziest of all pasta dishes.
Utter contentment is the only way to describe the way one feels after they eat it. I feel that same way when I watch the tray disappear before my very eyes.
3 Cheese Lasagna
- 9 x 13 Casserole Dish
- 1/4 C. Olive Oil
- 1/2 onion, chopped
- 28 oz. Tomato Sauce
- 1 tsp salt
- 1 Tbsp. butter
- 24 oz. Ricotta Cheese
- 2 eggs
- 1 C. grated parmesan cheese
- 1/2 bunch of parsley, chopped
- 4 fresh mozzarella balls medium to large
- Salt & Pepper
- 1 box lasagna noodles Barilla Oven Ready Noodles
- Preheat the oven to 350°.
Simple Sauce Instructions
- Pour olive oil into a saucepan and heat on medium.
- Add chopped onion to oil and cook until onions are translucent in color. About 3-5 minutes.
- Add tomato sauce and salt to the oil and onions and let the flavors combine for a few minutes.
- Add butter and let it melt into the sauce. Don't mix until it is completely melted.
- Simmer and stir the sauce often.
Lasagna Filling instructions
- In a large bowl add the ricotta cheese, eggs, grated parmesan, parsley, salt, and pepper. Mix all of the ingredients until combined.
- It is time to prepare your baking dish.
- Take a small ladle or spoon and put 3 scoops of sauce on the bottom of the dish.
- Next, place 3 lasagna noodles on the sauce base you just poured in the dish.
- Spread a good scoop of ricotta cheese on each noodle. I prefer a thinner layer but you can go as heavy or light as you prefer.
- Please a couple slices of fresh mozzarella on each noodle. That should be about 6 slices per layer.
- Ladle a little sauce over the cheese layer. I prefer less rather than more.
- Add the next noodle later and repeat layers ending with noodles on top.
- Ladle sauce just to coat the noodles on the final layer.
- Add mozzarella slices and grated parmesan cheese.
- Cover the baking dish with tinfoil and bake for 45 minutes. Take the tinfoil off at the 30 minuted mark and bake uncovered for the last 15 minutes.