This is a quick and easy version of my Mama Carmela’s famous Thanksgiving, Christmas and Easter Lasagna. The addition of hard-boiled eggs and sliced meatballs were influenced by her northern Italian background and make this dish extra delicious and one of a kind!
I’ve adapted her recipe and made it “today” friendly for ease of preparation by using good-quality bottled sauce instead of her traditional homemade. I will share her homemade pasta sauce with meatballs within the coming weeks. For now, this is a wonderful alternative dedicated to today’s busy, weekend, gourmet Italian chefs.
Buon Appetito & Happy Thanksgiving!
- 2 quarts tomato sauce, homemade or good quality bottled, marinara or meat
- 2 boxes (16-ounces) no boil lasagna noodles
- 1 pound of homemade meatballs; cooked or frozen; heated, sliced in 3rds
- 1 large container of whole-milk ricotta cheese
- 1 raw egg slightly beaten
- 1/2 pound (1 cup) grated Parmigiano-Reggiano
- 1/2 pound (1 cup) grated Pecorino Romano
- 1 bunch parsley leaves chopped
- 1 bunch basil, chiffonade
- 16-ounces mozzarella, shredded
- 7 hard boiled eggs, cut in half (7 is the number that represents perfection)
- Salt & fresh cracked black pepper
Preheat the oven to 375 degrees
- In a deep, rectangular lasagna pan, add a medium thick layer of tomato sauce to the bottom.
- Layer the lasagna noodles evenly across the bottom of the pan to cover the entire surface, about 4 sheets of no boil noodles
- Top with sliced meatballs, and another layer of lasagna noodles, add another layer of sauce to the top of the noodles.
- Mix ricotta cheese with 1/2 cup each of Parmesan and pecorino Romano cheese, the beaten egg, ½ cup each of parsley and basil, chopped fine, salt and pepper to taste. Use this mixture as your next layer.
- Sprinkle with shredded mozzarella. Then place in the hard boiled eggs, cut sides up.
- Top with another layer of noodles and another heavy layer of sauce.
- Finish with remaining grated Parmesan and Romano cheeses. Cover with foil and bake for approximately 1 hour or until bubbling.
- Uncover and let cool and set for at least 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.
- Top with extra tomato sauce and chopped fresh parsley and or basil right before serving.
Makes: 9-12 main course portions
Ti amo mamma grazie per il cibo delizioso e ricordi incredibili