Guido's Cucina

Ciao, I am Guido and my recipes for delicious Italian foods appear here.

I love to make home-made Italian dishes. This is a classic recipe that has been handed down in the family over generations -- a meat and spinach lasagne ché deliziosa e squisito!


  • 3 eggs
  • 32 oz Ricotta cheese
  • 2 cups shredded mozarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Asagio, Romano, and/or Pecorino cheese
  • 1/2 cup chopped fresh spinach
  • 1/2-pound ripple-edge lasagne noodles, about 10
  • 1 tablespoon salt
  • 2 tablespoons vegetable oil
  • 1-1/2 quarts pasta sauce
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef
  • Parsley, oregano, garlic powder, pepper (to taste)
  • Istruzioni per prepararsi

    Put ground beef in skillet and heat over medium heat to brown. Stir occasionally, ensuring the beef is cooked thoroughly, but not dried out.

    Fill pasta pot with 3/4-full with water. Add salt and oil. Bring to rolling boil. Add lasagne noodles. Stir to keep from sticking. Follow package directions -- do not overcook!

    While lasagne is cooking, heat pasta sauce in a 3-qt. sauce pan. Stir occasionally.

    Prepare cheese mixture:

    In large bowl, add Ricotta and grated cheeses. Add eggs. Mix together. Add chopped spinach, parsley, and spices like oregano, garlic, and pepper. Mix again.

    Prepare Meatsauce Mixture:

    Remove pasta sauce from heat, and add drained ground beef. Add olive oil. Stir together. You may need to add a little water to thin the sauce if adding the meat makes it very thick.

    When lasagne is cooked, drain noodles and lay out on paper towels.

    Assemble lasagne:

    In a 12" x 18" pan, make the lasagne by adding layers.

  • Pour a little bit of sauce on the bottom of the pan and spread it across to form a thin layer.
  • Add one layer of noodles.
  • Add a layer of cheese -- about 1/3 of the cheese mixture. If you wish, add some extra strips of mozarella cheese.
  • Add a thin layer of sauce.
  • Another layer of noodles. I like to go cross-wise for the middle layer.
  • Continue layering cheese, sauce, and noodles. End with sauce again as the very top layer.

    Complete the lasagne layers:

  • Prepare to bake:

    Spray a light coating of vegetable non-stick coating on a piece of aluminum foil. Cover lasagne.

    Bake at 375°F for one hour, 15 minutes.

    The secret to a very good lasagne is to wait a day before eating it. Let it cool; refrigerate overnight. Then cut servings when cold and place in a glass oven-proof cooking dish. Put a little bit of sauce if you have it on top to keep moist. Cover and heat at 400°F for 50 minutes.

    Remove from oven, serve hot -- goes especially well with my Italian Dinner Rolls!.

    Servire otto genti (serves 8). Nota Bene: lasagne freezes very well. To freeze it for future use, remove individual servings from pan and store in plastic storage containers. Try to cut servings that fit the container closely, so there is not much air inside. Ice crystals can form in air pockets, causing loss of taste. When ready to serve, remove container from freezer and let thaw overnight in refrigerator. Then re-heat as described above.

    Mangi e goda

    Buon appetito!

    © 2008 All rights reserved.
    From:, by Guido (and his humans)

    click analytics