On Line Cookbook

Lasagne Napoletena

Recipe Information
Terri McK


  • 9 sheets un-cooked lasagne pasta
  • Tomato Sauce:
  • 3 tbsp (45 ml) olive oil
  • 2 cloves garlic, crushed
  • 2 lbs (.9 kg). fresh tomatoes, peeled, or canned, drained
  • 2 tbsp (30 ml) chopped fresh basil, 6 whole leaves reserved
  • salt and pepper
  • pinch sugar
  • Filling:
  • 1 lb (.5 kg). ricotta cheese
  • 3 tbsp (45 ml) unsalted butter
  • 8 oz (224 grm). mozzerella cheese, grated
  • salt and pepper
  • pinch nutmeg
  • Cook pasta according to directions, drain, reserve covered with damp cloth.
  • In large sauce pan, on medium heat, add oil, then garlic, cook 1 minute.
  • Add tomatoes, basil, salt, pepper, and sugar.
  • Lower heat and simmer 35 minutes.
  • Add more seasoning if desired.
  • In bowl beat ricotta and butter together until creamy, stir in remaining ingredients.
  • Oil rectangular dish and place 3 lasagna noodles.
  • Cover with one third of the sauce and spread evenly then spread over top a layer of cheese.
  • Add another 3 sheets of pasta over top and cover with more sauce and repeat with another layer of cheese.
  • Add the remaining cheese and cover with another layer of pasta, top with sauce.
  • Cover with foil and bake 20 minutes at 375 degrees (200 C.).
  • Uncover and cook 10 more minutes.
  • Garnish with reserved leaves and let stand 15 minutes before cutting.
For a large group just double up on ingredients.