Published: Apr 21, 2010 1:10 PM EDT

Pre-heat oven to 350 degrees


3 Fresh Pasta Sheets 10”x 15” (no boiling is required)

Or 1 lb box sheets (follow boiling directions on package)

1 qt of your favorite tomato sauce

2 cups (1 lb) Seasoned Ricotta

1 cup (1/2 lb) Shredded Mozzarella

1 lb of Ground beef seasoned with granulated garlic, Romano cheese, fresh parsley, salt and pepper

Seasoned Ricotta

16 oz. Ricotta (whole or skim)

¼ cup Romano Cheese

1 egg

1 tbs. fresh chopped Italian Parsley

¼ teaspoon salt

1/8 teaspoon pepper

Mix together in a separate bowl


Coat bottom of your round 9 inch pan with sauce and add pasta sheet (cut sheet 10 x10 and save leftover pieces)

Spread ricotta on top of first sheet

After cutting next past a sheet to 10x10, place on top of ricotta, press slightly

Take half amount of mozzarella and layer on top of sheet

Add sauce to that layer evenly

Place third pasta sheet (10x10) on top

Spread seasoned ground beef evenly to top of layer

Add the left-over pieces of pasta sheets to top

Add sauce to cover the top sheet of the lasagna

Spread rest of mozzarella to top

Garnish with fresh parsley

Bake for 60 minutes at 350 degrees

You can also substitute your favorite sautéed vegetable in place of meat.