Sunday, December 6

The Best Lasagna. Period.

Photo credit to our Guests from

Lasagna ahhh, a classic meaty cheesy mess. But it doesn't always have to be - This recipe however is one of my favorites & not that cheesy Italian restaurant cliche'. The key is to use fresh pasta in this recipe - for a lasagna that is light & delicate. If possible use your own tomatoes, we use jarred tomatoes from the garden - you just can't get that kinda flavor from a store bought jar.


Ragu (see recipe)
Parmesan cheese
4 sheets of pasta to cover your dish

In your casserole dish ladle a little of the ragu.

In plenty of boiling salted water, cook your pasta to al dente (to the tooth). Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)

Lay down the sheet of pasta in your dish, ok if it comes up over the edge of the dish (that will make for the good crunch bits!)

Add a ladle of ragu - cover completely but don’t over do it - less is more.

Dot bechamel.

Now a generous sprinkle of Parmesan cheese.

Repeat these steps ending with sauce on the top layer of the pasta

Bake at 375/190 C oven for 15-20 minutes until the top is brown & bubbly!


  1. What a fabulous photo ~ good enough to eat!!
    Will have to try the recipe.

  2. THis is a great lasagna. Congrats on Top 9~

  3. What a BEAUTIFUL lasagna! How original and different from others. Picture rocks!

  4. OMG - this looks absolutely amazing. I'm inspired!

  5. YUM!!! The Picture's making me Hungry!!

  6. Any tips on where to procure "fresh lasagna"?? I've been SOL on that!

  7. Hello there! Such a good one. my gratitude to you.

  8. Hi, Where do I find good Tomato Jar seeds? The tomatoe Jar's I grow are hard and taste like glass.


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