Mama’s Roses Lasagna Recipe
A timeless Italian classic, Mama’s Roses Lasagna features layers of tender pasta, a rich, slow-simmered tomato meat sauce, and a blend of creamy ricotta, gooey mozzarella, and sharp Parmesan cheeses. This family-inspired recipe is perfect for Sunday dinners or any special occasion where comforting, homemade Italian cuisine is on the menu.
Equipment
- Large Pot or Dutch Oven: For simmering the meat sauce.
- Large Skillet: (Optional) For browning the meat and aromatics.
- Deep 9x13-inch Baking Dish: For assembling and baking the lasagna.
- Large Mixing Bowls: For combining the cheese mixture and preparing ingredients.
- Saucepan: For boiling the lasagna noodles.
- Cutting Board & Knife: For chopping vegetables and herbs.
- Measuring Cups & Spoons: For accurate ingredient portions.
- Aluminum Foil: To cover the lasagna while baking.
- Strainer: For draining the noodles.
Ingredients
- For the Meat Sauce:
- Olive Oil: 2 tablespoons
- Onion: 1 large finely chopped
- Garlic: 4 cloves minced
- Ground Beef: 1 lb
- Italian Sausage: 1 lb mild or spicy, casings removed
- Crushed Tomatoes: 1 can 28 oz
- Tomato Sauce: 1 can 15 oz
- Tomato Paste: 2 tablespoons
- Red Wine optional: ½ cup
- Dried Basil: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: ½ teaspoon adjust to taste
- Black Pepper: ¼ teaspoon
- Crushed Red Pepper Flakes optional: ¼ teaspoon
- For the Cheese Mixture:
- Ricotta Cheese: 1 ½ cups
- Egg: 1 large
- Fresh Parsley: 2 tablespoons chopped (or 1 tablespoon dried)
- Salt: A pinch to taste
- Other Ingredients:
- Lasagna Noodles: 1 package about 12 noodles; use no-boil or traditional noodles
- Shredded Mozzarella Cheese: 2 cups
- Grated Parmesan Cheese: ½ cup
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Meat Sauce:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent (about 3–4 minutes).
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the ground beef and Italian sausage. Break up the meat with a spoon and cook until browned. Drain any excess fat if needed.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste.
- Pour in the red wine (if using) and add dried basil, oregano, salt, pepper, and red pepper flakes.
- Bring the sauce to a simmer, then reduce the heat and let it simmer gently for 30 minutes. Stir occasionally.
- Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, egg, chopped parsley, and a pinch of salt. Mix until smooth and set aside.
- Cook the Lasagna Noodles:
- Bring a large pot of salted water to a boil.
- Add the lasagna noodles and cook until al dente (follow package directions if using traditional noodles). If using no-boil noodles, you can skip this step.
- Drain the noodles and lay them out on a lightly greased surface to prevent sticking.
- Assemble the Lasagna:
- Spread a thin layer of meat sauce on the bottom of your 9x13-inch baking dish.
- Layer 1: Place a single layer of noodles over the sauce.
- Layer 2: Spoon and gently spread about one-third of the ricotta mixture evenly over the noodles.
- Layer 3: Sprinkle a layer of shredded mozzarella.
- Layer 4: Drizzle with a generous layer of meat sauce.
- Repeat the layers (noodles, ricotta, mozzarella, sauce) two more times, finishing with a top layer of noodles and a final topping of meat sauce.
- Sprinkle the grated Parmesan cheese and any remaining mozzarella evenly over the top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and slightly golden.
- Remove the lasagna from the oven and allow it to rest for 10–15 minutes before slicing. This resting period helps the layers set for cleaner servings.
- Details
- Prep Time: 30 minutes
- Cook Time: 60 minutes (includes sauce simmering and baking)
- Total Time: Approximately 90 minutes
- Yield: Serves 8
- Category: Main Dish
- Method: Layering & Baking
- Cuisine: Italian
- Diet: Non-Vegetarian (Can be modified for a vegetarian version by substituting the meat with vegetables or plant-based alternatives)
- Keywords
- Lasagna, Italian, family recipe, comfort food, layered pasta, baked dish, homemade sauce, traditional, hearty, classic
- Nutrition (Estimated per Serving)
- (Based on 8 servings per recipe)
- Serving Size: ~1 slice (approx. 250g)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Total Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
- Note: Nutritional values are approximate and can vary based on specific brands and ingredient variations.
Notes
Resting Time: Let the lasagna rest after baking for easier slicing and to allow the layers to set.
Customization: For a vegetarian twist, replace the meat with a medley of vegetables such as mushrooms, zucchini, spinach, or eggplant.
Make-Ahead: This lasagna can be assembled ahead of time, covered, and refrigerated overnight. When ready to bake, add an extra 10–15 minutes to the baking time if baking from cold.
Serving Suggestions: Serve with a crisp green salad, garlic bread, and a glass of red wine for an authentic Italian meal.
Herb Tip: Use fresh basil and oregano when available for an even more vibrant flavor.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
Customization: For a vegetarian twist, replace the meat with a medley of vegetables such as mushrooms, zucchini, spinach, or eggplant.
Make-Ahead: This lasagna can be assembled ahead of time, covered, and refrigerated overnight. When ready to bake, add an extra 10–15 minutes to the baking time if baking from cold.
Serving Suggestions: Serve with a crisp green salad, garlic bread, and a glass of red wine for an authentic Italian meal.
Herb Tip: Use fresh basil and oregano when available for an even more vibrant flavor.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.