≡ Menu

Lasagna Revisited

Lasagna Revisited

Who doesn’t like lasagna? It is a classic recipe as evidenced by the many different kinds of lasagna: meat, vegetarian, vegetable (made with sliced vegetables in place of pasta), etc.

I like to keep my lasagna pretty classic: pasta, meat, cheese, and tomato basil sauce. This sauce doesn’t overshadow the meat and cheese.

Lasagna is Italian, so a song with Italian roots is a must. In fact, today’s song is partly in Italian. So take a listen to “Volare” sung by Dean Martin.

Lasagna Revisited


  • 1½ teaspoons olive oil, divided
  • 1 pound hot Italian sausage
  • 1 pound ground beef sirloin
  • 2½ jars (25 ounces each) tomato and basil pasta sauce
  • 2 eggs
  • 2 cups ricotta cheese, part-skim
  • 2 cups Parmesan cheese, grated
  • 1 teaspoon dried basil
  • 5 ounces fresh spinach, cooked down, blotted
  • 1½ packages (16 ounces each) lasagna pasta noodles
  • 8 ounces mozzarella cheese, grated, divided


  1. In 12”x15” glass baking dish, spread 1 teaspoon olive oil over the bottom and sides. Set aside.
  2. In a large sauce pan, put 2 jars pasta sauce. Simmer over low heat.
  3. Cook sausage and ground sirloin in separate frying pans. Drain off any grease. Add to pasta sauce. Simmer for 5 minutes covered. Remove lid and simmer for 10 minutes longer. Set aside away from burner.
  4. In a large bowl, stir eggs with a fork. Add ricotta and Parmesan cheeses. Stir to combine. Add basil. Stir. Set aside.
  5. In a large frying pan over medium heat place spinach. Stir down as spinach cooks. Remove from pan onto a plate lined with 4 thicknesses of paper towel. Press liquid out of spinach. Repeat with fresh paper towel layers.
  6. Cut spinach into 1-inch segments. Press into a fresh layer of paper towels again. Separate spinach pieces from themselves and set aside.
  7. Cook lasagna noodles according to directions, subtracting 2 minutes from cooking time.
  8. Drain and rinse with cool water.
  9. Place four noodles going lengthwise, slightly overlapping the edges so you cannot see the bottom of the baking dish. Place a noodle at each short side of the baking dish overlapping the noodles in the middle and leaning up the sides of each end of the baking dish.
  10. Scoop half meat mixture onto the noodles. Gently spread with the back of a large spoon.
  11. Layer noodles the same as previously done—using 6 noodles total for each layer.
  12. Measure out 2 cups ricotta mixture onto noodles. Gently spread over noodles to the sides of the dish.
  13. Layer 6 noodles as previously done.
  14. Spread remaining meat mixture over noodles.
  15. Breaking spinach apart, put small chunks on the meat mixture.
  16. Layer 6 noodles as previously done.
  17. Add to remaining ricotta mixture, 1 cup mozzarella cheese. Stir.
  18. Spread gently over noodles.
  19. Layer 6 noodles as previously done.
  20. Preheat oven to 375 degrees.
  21. Rip two pieces of aluminum foil long enough to completely cover the baking dish and cinch over the ends. Spread remaining half-teaspoon olive oil over one piece of foil. Put this piece on first. Add the second piece sealing the edges securely.
  22. Bake for 35 minutes covered.
  23. Remove from oven. Remove foil.
  24. Tuck edges of noodles down the sides of the baking dish. Pour half jar pasta sauce over noodles just enough to make a thin coating.
  25. Sprinkle remaining mozzarella cheese over the top of the noodles coated with sauce.
  26. Bake uncovered for 15 minutes longer.
  27. Remove from oven. Loosely cover with foil greased with olive oil. Let lasagna stand for 10 minutes before serving.

Share Button

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

Leave a Comment