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Lasagna (Sandi Style)


I prefer it not baked in the oven but to stick it in the fridge and then cut servings out as desired - heating it in the microwave for 2-3 minutes until warm (thereby cooking the egg the only uncooked ingredient). Start with a minute or so and keep checking to make sure bottom of lasagna is warm.
(Helps to make a couple of slits in it to distribute the microwave heat more evenly)
Also, save time, make a double batch & freeze, thaw out in the fridge.

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Rate this recipe 4.6/5 (65 Votes)
Lasagna (Sandi Style) 1 Picture


  • 1 box Rigatoni or Lasagna noodles (Al Dente - Do Not Over Cook)
  • 1 pound ground chicken or beef (fresh)
  • 1/2 pound ground veal (fresh)
  • 1/2 pound ground pork (fresh)
  • 1 large yellow onion diced
  • 2 garlic cloves minced
  • 2 (15 ounce) jars Marinara Sauce
  • 2 cups sliced mushrooms (optional)
  • 1/4 cup fresh basil (or 1 tsp. dried)
  • 6-8 ounces ricotta cheese (more if you like Ricotta)
  • 1 egg
  • 1/2 teaspoon salt
  • dash pepper (optional)
  • Parmesan cheese (enough to sprinkle on each layer to taste)
  • Large bag shredded mozzarella cheese (enough to cover each layer well)



Step 1

In a large skillet over medium-high heat saute` onion and garlic (about 3 minutes).
Add meat, stirring until lightly browned.
Add tomato sauce & basil. (Mushrooms if desired).
Bring to low boil reduce heat and simmer about 5-6 minutes.
In a small bowl combine ricotta, egg, salt & pepper.
In a baking dish start with a layer of meat sauce, then a layer of noodles.
Top with ricotta mix, mozzarella, and parmesan cheese.
Repeat 2 or 3 times ending with mozzarella & parmesan cheese.
(I usually salt & pepper to taste here)
Cover with foil and bake for 45 minutes in a preheated 350 degree oven.
Remove foil, bake another 15 minutes (or until lightly browned).
Let stand 15 minutes to set.

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