I called my mom the other day, to ask her how to make a lasagna for Easter, and she said, “Oh, Jennie, you know I don’t work from recipes!”

So I had to make up my own.

Cheese mixture

  • 2 big containers of ricotta (they come in things that look like those large containers of yogurt you always think is a good idea to buy until you’re scrapping the bottom and have yogurt all over your hands)
  • 1/2 block mozzarella cheese (like a 3 x 3 inch block, if you will)
  • 2 eggs (I used large ones)
  • Handful of parm cheese


  • 1 box lasagna box


  • 4 containers of Roma tomatoes from Trader Joe’s (like 4 tomatoes each, so think 12 ish Roma tomatoes)
  • 3-4 cloves garlic
  • A handful of dried (or fresh) basil (ripped up or crushed up between your palms, to re-release the flavor.)
  • 4 cans tomato paste (the wee sized ones, I think 12 ounces? Smaller than a can of soup.)

1. Make sauce. (Put garlic with some olive oil in a pot, saute, add blended tomatoes, blend 4 cans tomato paste with 4 cans water in a bowl, add to pot, add basil.)

2. Put the cheeses and the eggs together. Save a little parm for the top of the lasagna.

3. Make the sheets. Heat oven to 350.

4. Layer: sheets, cheese, sauce. Until it’s at the top of the pan.

5. Cook for 45 minutes, ish.

6. Let set for at least 30 minutes.

7. Eat.


About sorellaaglio

I am 26. I love nature. I love trying new things, and I love children. I love cooking, baking, and sometimes even cleaning. I am an organized mess, and yet manage to eat three meals a day and get eight hours of sleep a night. If you stop by, I'll feed you and make you a mixed CD. Oh, and I am a fan of you.
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