One of my first jobs in the restaurant industry was as a dishwasher/pot washer at a local diner. I worked hard to get my cleaning done quickly because the owners were generous enough to teach me how to prep—and eventually cook. I was eager to learn, and they were happy to share their knowledge.

The chef–owner’s father, a former Army cook, took particular interest in teaching me to prepare lasagna, and it’s the same foundational recipe I still use today. That early mentorship shaped my approach to cooking and sparked a lifelong appreciation for authentic, classic dishes.

Holiday Lasagna

 Lasagna is one of the oldest and most beloved pasta dishes in Italian cuisine. While some versions rely on a classic Sauce Béchamel, I prefer a rich ricotta filling layered with zesty, homemade tomato sauce, plenty of shredded fresh mozzarella, grated Parmesan cheese and chopped fresh parsley. I always add a pinch of nutmeg to the ricotta mixture—just enough to enhance the flavor without overpowering it.

Years ago, I featured a seafood lasagna as a special at my restaurant, and it quickly became a guest favorite. Using this same base recipe (without the meatballs), I folded in poached lobster, crab, shrimp, and other seafood. The result was luxurious, comforting, and unforgettable.

Delicious.

Making Lasagna

Prep Time: 60 min

Cooking Time: 30 min

Yield: 6 portions


Ingredients                                          

16  oz.          Lasagna sheets

1 Tbsp        Kosher salt (for the water to cook the pasta)

3 lbs            Ricotta cheese     

3 ea.            Eggs, cracked/whisked

1 Tbsp        Kosher Salt                                       

1/4 tsp        Black pepper     

1/4 tsp.       Nutmeg, grated

2 pints       San Marzano tomato sauce (see recipe in cook book)

1 lb.              Fresh Mozzarella, shredded

1/2 C.           Parmesan cheese, grated                                       

3 Tbsp        Fresh Italian Parsley


                      optional-cooked meatballs, sausage, vegetables, seafood etc...


How to Prepare Holiday Lasagna

Step 1

Bring a large pot of salted water to the boil, place the lasagna pasta sheets into the water, one at a time to avoid sticking.

Simmer until tender (about 8 minutes) and strain, cool in cold water, strain and reserve on a half sheet tray; I spread the sheets out so they don't stick together.

I use 1 Tbsp Kosher salt per gallon of water.


Step 2

Put the ricotta cheese, eggs, salt, pepper, nutmeg, 1/2 lb shredded mozzarella, 1/2 the grated parmesan cheese and chopped parsley into a bowl. Whisk together.

(I add one egg for each pound of ricotta cheese).


Step 3

Ladle a few ounces of tomato sauce in the bottom of the casserole or tray you will make the lasagna in.



Place 3 or 4 cooked, lasagna noodles onto the sauce slightly overlapping-depending on how wide your pan is. Ladle a few more ounces of sauce over the noodles. Spoon 1/3 of the ricotta mixture over the sauce and spread it out evenly.



Add some sliced meatballs  (optional) and 1/3 of the shredded mozzarella and 1/3 of the grated parmesan cheese onto the meatballs, then repeat 2  more times building the lasagna.



Note: Lay each layer of lasagna sheets in the opposite direction. This will make the lasagna firm and slice well.

Ladle the remaining sauce on top and sprinkle a little mozzarella for decoration. Bake in a preheated oven for one hour at 300 F.  Let the lasagna cool for 15 minutes to set before slicing.

Place a sheet of foil over the top if the lasagna is browning or drying too quickly.


You can add cooked sausages, mushrooms, eggplants, seafood etc... in between the layers to create a vegetable lasagna or seafood lasagna etc...

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