Homemade Italian Lasagna Recipe

Ever had one of those days where you just feel like taking some out of the oven and putting it into the oven without any preparation? Making a double batch of homemade lasagna will do just that for you. It's just as easy to make one, two, or three lasagnas, and you'll have a few nights of effortless cooking on your hands. The best thing is that it's cheap, and won't take over half an hour from start to finish to prepare (plus some time in the oven). Here's how you can make your own homemade lasagna:


* One box of 16oz lasagna (they have whole wheat versions available in stores)
* 1 teaspoon salt
* 2 large eggs
* 1 teaspoon dried basil
* 1 12 oz can diced tomatoes (I recommend Muir Glen)
* 1 28 oz can of crushed tomatoes
* 1 teaspoon minced garlic
* 1 Tablespoon olive oil
* One large container of ricotta cheese (use part skim for a lower fat cheese, 32 oz.)
* One block of mozzarella, approximately 16 oz (the harder mozzarella, not the soft fresh variety), shredded


1. Boil the lasagna according to the package directions. Add salt to the boiling water to avoid the pieces from sticking. Note: Since your lasagna will be baked, it’s best to cook your pasta just until done, or al dente for best results (and to avoid mushy pasta!).
2. Drain the pasta after it’s done cooking, set aside. Mix the eggs and basil in a large bowl. Add the ricotta cheese to the egg mixture.
3. In a saucepan, cook the garlic and olive oil on low for approximately 3 minutes. Do not let the garlic burn. Add the drained diced tomatoes to the oil and garlic. Simmer the diced tomatoes for 10 minutes, then crush them with a fork or large wooden spoon. Add the crushed tomatoes to the mixture.
4. Spread a small amount of the sauce mixture on the bottom of the pan. Layer the pieces of lasagna in a glass pan, alternating the direction of each piece. Place a dollop of sauce on top of the pieces, then spread it out. Add a dollop of ricotta mixture on top of this, spreading this out while trying to keep the sauce and cheese mixtures separate. Sprinkle the cheese on top of the lasagna, then layer with another layer of pasta. Repeat the ricotta, sauce, and cheese layering until the pan is full, topping the final layer with shredded mozzarella.
5. If you plan on freezing your lasagna, skip this step, and wrap aluminum foil over the top of the pan and freeze. You can defrost the lasagna ahead of time before cooking, or throw it directly into the oven and heat for an additional 30 minutes. Preheat the oven to 375° F. Place the lasagna in the oven for approximately 25 minutes. Serve immediately.

Now, all you’ll need is a good salad and loaf of Italian bread, along with one of our Italian t-shirts and you’ve got a great Italian meal on your hands. Make a double batch and you’ll have plenty of this to freeze, and an easy meal on hand for those busy nights! Also, this will feed a large group of at least 6 hungry people per small dish of lasagna. If you'd rather go super easy, the Omaha Steaks dinner of beef lasagna is an excellent alternative.