Delicious Mama’s Lasagna

Lasagna Recipe

Lasagna Recipe

Yes I am Mama(I love this title) and I have been cooking this dish for my hubby and kiddos for years. Twenty-nine to be exact. One of our favorite nights at the Millers is Italian night. We usually all hang in the kitchen together and watch ‘Moonstruck” as we cook away. I have been altering my lasagna for many years now, always adding or deleting something to get this delicious Italian dish just right. Here is my latest version and I think it is almost there. Let me know what you think.

Let’s make beautiful Italian food together. xo


Meaty Sauce

  • 2 pounds ground hot Italian sausage
  • 4 tablespoon olive oil
  • 1 med-sized yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoon Italian seasoning
  • 2 cups fire roasted tomatoes
  • 6 oz. tomato paste
  • 3 cups tomato sauce (I use Whole Foods 365 Marinara sauce)
  • Freshly ground black pepper
  • 1/4 cup Parmigiano-Reggiano

Four Cheesy Layer

  • 3 cups fresh ricotta
  • 8 oz. Parmigiano-Reggiano, grated
  • 8 oz. Havarti, grated
  • 8 oz. Mozzarella, grated
  • 1 egg
  • 1/4 cup whole milk
  • 3 tablespoon fresh basil, chopped
  • 2 garlic gloves, minced (or if you are like me, add a little more)
  • Kosher salt
  • Freshly ground black pepper
  • 1 package of dried lasagna noodles, cooked


In a mixing bowl, combine the ricotta, Parmigiano Reggiano, Havarti, Mozarella, egg, milk, basil, and garlic. Mix well. Season to taste with salt and pepper. Set aside.

In a large saucepan, over medium heat, add 2 tablespoon olive oil. Add the onions, italian seasoning, and pepper. Cook until softened. Add the garlic and cook for another 2 minutes. Place the cooked onions and garlic in a bowl and set aside. Add 2 tablespoon olive oil to pan. Heat on medium heat. Add the hot Italian sausage and brown until cooked through. Add the onion and garlic mixture back to the pan. Add the tomato paste and mix together. Add the fire roasted tomatoes and sauce. Mix well. Bring to a boil, reduce the heat and simmer up to 2 hours. During the last 30 minutes, season again with salt and pepper stir in 1/4 cup Parmigiano-Reggiano.

To assemble, spread 2 1/2 cups of meaty sauce on the bottom of a deep dish lasagna pan. Sprinkle grated cheeses (Parmigiano-Reggiano, mozzarella, and Havarti) over this layer. Cover the cheese by layering the noodles. Repeat the process with the remaining ingredients, topping the lasagna with the remaining sauce. Sprinkle top with Parmigiano-Reggiano. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool 10-15 minutes before serving. Slice and serve.


Make sure and serve a little homemade pesto on the side and a nice bottle of vino.


1 comment to Delicious Mama’s Lasagna

  • Melanie

    YUMMY! I remember all of the amazing food you and Steve cooked up for us hungry teenagers years ago. Great memories from an awesome family. I will have to try this recipe for my kiddos :)

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