Mario Pei’s Lasagne

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| Servings: 8 to 10 servings


  • 3 tablespoons oil
  • 1 medium yellow onion, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 ½ pounds sweet Italian sausage, casings removed
  • 1 tablespoon chopped fresh parsley
  • 1 32 ounce can peeled Italian plum tomatoes
  • 1 5 ounce can tomato paste
  • Salt and pepper
  • ½ teaspoons dried basil
  • 1 pound fresh ricotta
  • 1 egg, lightly beaten
  • ½ cup parmigiano-reggiano
  • 1 pound dried lasagna noodles
  • 1 pound fresh mozzarella, thinly sliced


  1. Heat oil in a LARGE, heavy skillet over medium. Add onions and garlic and cook until soft. Add sausage and cook, breaking up the meat until it is no longer pink. Add the parsley and cook until the meat is browned.
  2. Stir in tomatoes, tomato paste, and 2 cups water and season to taste. Reduce heat to low and simmer, stirring until sauce thickens, about 1 ½ hours. Stir in basil and set aside.
  3. Combine ricotta, egg and ¼ cup Parmigiano in a medium bowl and set aside.
  4. Preheat oven to 350 degrees. Spread a thin layer of sauce in a medium deep baking dish, and then cover with several sheets of the pasta.
  5. Spread 1/3 of the ricotta mixture over the pasta, cover with more pasta, spread 1/3 of the sauce over the pasta and arrange 1/3 of the mozzarella over the sauce.
  6. Repeat layers, ending with ricotta, sauce, and then mozzarella. Sprinkle with the remaining ¼ cup Parmigiano.
  7. Bake until sauce is bubbling, about 40 minutes. Let rest about 15 minutes before serving.
Yummy Lasagne.

Yummy Lasagne.

Yummy Lasagne.

Yummy Lasagne.

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