Structurally Sound Lasagna

Yield:   8 servings

Active Time:  30 mins    Total Time:   90 minutes


2 jars marinara sauce

2 T oregano

1 T basil

1 T rosemary

2 pound ground beef or Italian sausage

2/3 c. white wine

1 c shredded mozzarella

9 lasagna noodles

9 oz. ricotta


  1. In a large pot, combine both jars of sauce, oregano and basil.  Bring to a simmer over medium heat, then reduce heat to low and stir constantly for 5 minutes.
  2. Cook lasagna per package instructions.
  3. Brown ground beef.  Add half the wine and stir, simmer until wine is absorbed.  Add remaining wine and stir and simmer again.
  4. In 9” square pan, add one ladle of sauce.  Spread to cover bottom of pan in an even layer.
  5. Add 3 lasagna noodles, cutting to fit.
  6. Add beef to remaining sauce and stir.
  7. Cover noodles with sauce.
  8. Dot sauce with 1/3 of the  ricotta, in half teasponfuls.  Top with 1/3 of the mozzarella.
  9. Add a layer of noodles, cross-wise to first layer.  Top with sauce and cheese, and repeat.
  10. Bake at 350°F for 30-50 minutes, until the center is warm.

Notes:  Also handy to make in two loaf pans, freezing one for later.  It’s convenient to use the left-over ricotta for manicotti

Source: Tiffani’s own recipe

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