Recipe: Lasagna


This is a great dish when you need to make something in advance and then heat up quickly.

First, make Grandpa Jim’s Italian-American Meat Sauce (see last week’s recipe).



  • 2 packages Italian lasagna noodles (which tend to be thinner and thus more tender than American lasagna noodles)
  • 2 pounds Ricotta cheese
  • Parmesan cheese, a wedge about 12 ounces
  • 2 pounds of fresh Mozzarella cheese, cut into slices about 1-inch thick


  • Pour a thin layer of the meat sauce on the bottom of the pan.
  • Layer the lasagna noodles, cooked al dente in the pan, edge to edge.
  • You may need to trim the pasta noodles to fit the pan.
  • Pour another layer of sauce over the noodles, this time make it a thick layer, about 1/2-inch thick.
  • Then layer the Mozzarella over the sauce.
  • Shave the Parmesan cheese over the Mozzarella cheese.
  • Continue with these layers until you are about an inch from the top of the pan.
  • Bake at 350 F for an hour until the top is golden and bubbly.
  • If you are going to serve this later, bake for 45 minutes.
  • Reheat for 30 minutes prior to serving. Enjoy!




About Author

Never one to shy away from trying something new, Kim Weiss shares her love of cooking and her taste for experimentation with us each week in The Creative Kitchen. Weiss was born into a family of cooks. Her father was a gourmet. Her aunts could collectively cook circles around anyone, and her grandmother, she claims, “was the best southern cook God put on the face of this earth.” Weiss began cooking for her family and friends at age 10 and hasn’t stopped. While formally schooled as a lawyer and not as a chef, she applies the same kind of creativity to cooking that she once put into crafting a legal argument. Weiss is also the owner of Vom Fass, a store selling gourmet culinary condiments, fruit vinegars, exquisite oils, selected wines and spirits.

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