Table of Contents

Mamma Mia! Fresh Italian Lasagne!

The aroma alone transports me back to Nonna Emilia’s bustling kitchen. Sunlight streamed through the window, illuminating dust motes dancing above the flour-dusted countertop. She’d be there, sleeves rolled up, a mischievous glint in her eye as she guided my tiny hands through the layering process of her legendary lasagne. It was more than just food; it was love, tradition, and the boisterous laughter of family gathered around a table overflowing with warmth and deliciousness. To this day, the taste of a perfectly baked lasagne evokes those cherished memories, a comforting reminder of home.

Recipe Overview

Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 9-12
Yield: 1 large lasagne
Dietary Type: Not Vegetarian

Ingredients

SAUTE FOR FRESH ITALIAN SAUCE

1 tablespoon olive oil
1 medium chopped onion
8 ounces thinly sliced fresh mushrooms
2⁄3 cup minced fresh basil leaf
2-3 tablespoons minced fresh garlic
3 tablespoons minced fresh Italian parsley
2 tablespoons minced fresh oregano leaves
1 teaspoon minced fresh rosemary leaf

FRESH ITALIAN SAUCE

3 1⁄4 cups blanched diced fresh roma tomatoes (cored and skins removed, or one 28 oz can diced tomatoes)
3 1⁄4 cups blanched pureed fresh roma tomatoes (cored and skins removed, or one 28 oz can tomato sauce)
1⁄4 cup olive oil
2-3 teaspoons ground fennel (may be ground in clean coffee grinder)
1⁄4 cup chianti wine or 1/4 cup dry red wine
2 teaspoons fine sea salt (to fresh tomato sauce only)
1⁄4 teaspoon freshly grated lemon zest
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon fresh ground black pepper
1⁄4 teaspoon red pepper flakes
1⁄4 cup freshly grated parmesan cheese
Sugar or light corn syrup, to balance acidity

FRESH LASAGNE PASTA

1 cup semolina flour
1⁄2 cup all-purpose flour
3⁄8 teaspoon fine sea salt
3 beaten eggs
1 tablespoon olive oil

FRESH LASAGNE PASTA BASTE

2 tablespoons olive oil
1-2 fresh garlic clove, pressed

FRESH SPINACH AND CHEESE FILLING

3 cups whole milk ricotta cheese (Precious brand)
1 large egg
2⁄3 cup freshly grated parmesan cheese
1⁄4 cup cream
1⁄4 teaspoon freshly grated lemon zest
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon fresh ground white pepper
1 small clove fresh mashed garlic
1 cup finely chopped fresh Baby Spinach
2 tablespoons minced fresh basil leaves (stems removed)

LAYERED CHEESE

16 ounces shredded fresh mozzarella cheese (or 16 oz Sargento shredded Italian cheese blend)
1⁄4 cup freshly grated parmesan cheese

GARNISH

1 tablespoon freshly grated parmesan cheese
2 teaspoons seasoned Italian breadcrumbs (optional)
1 teaspoon finely minced fresh Italian parsley

Equipment Needed

Large saucepan or pot
Colander
Food processor (optional, for pasta)
Pasta machine or rolling pin (optional, for pasta)
Electric mixer
Deep-dish lasagne pan (or 13 x 9 baking dish)
Oven mitts
Serrated knife

Instructions

Prep the vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE: Chop 1 medium onion, thinly slice 8 ounces of fresh mushrooms, mince 2/3 cup of fresh basil leaves (reserving 1 tablespoon to refresh flavor later), mince 2-3 tablespoons of fresh garlic, mince 3 tablespoons of fresh Italian parsley, mince 2 tablespoons of fresh oregano leaves, and mince 1 teaspoon of fresh rosemary leaves.
Sauté the prepared vegetables and herbs in a large saucepan or pot with 1 tablespoon of olive oil, over medium-low to medium heat until softened, about 7 minutes.
Bring 4 quarts of unsalted water to a boil.
Carefully lower the Roma tomatoes needed for the recipe into the boiling water using a large spoon.
Blanch the tomatoes until the skins start to crack.
Remove the tomatoes from the boiling water and place them into a colander.
Rinse the tomatoes under running cold water to remove the skins.
Puree enough tomatoes to yield 3 1/4 cups.
Dice the remaining tomatoes to yield 3 1/4 cups.
Add both the pureed and diced tomatoes to the sauté mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes.
Stir in enough sugar or light corn syrup into the SAUCE to balance the acidity. Start with a teaspoon and add more to taste.
Raise the heat to high, stirring constantly until the mixture begins to boil.
Reduce the heat to medium-low, then simmer the sauce uncovered for 1 hour or slightly longer, stirring occasionally. The sauce should thicken nicely.
Remove the SAUCE from the heat.
Stir in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor).
Season to taste with fine sea salt if necessary.
If preparing FRESH LASAGNE PASTA (While the sauce is simmering): Beat 3 eggs with 1 tablespoon olive oil gently in a medium bowl using a fork.
Into the large bowl of a food processor, measure 1 cup semolina flour, 1/2 cup all-purpose flour, and 3/8 teaspoon fine sea salt.
Process in the food processor for at least 30 seconds.
With the processor still running, very slowly pour the beaten eggs into the feeder tube until all of the beaten eggs have been added.
Continue to process until the dough becomes very thick and consistently blended (or when it forms a ball).
Remove the ball of dough from the processor.
Wrap the dough tightly with plastic wrap.
Let the dough rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to roll out.
Place the dough on a smooth, clean surface dusted with semolina flour.
Roll out the dough to 1/4 inch thick, sprinkle with semolina flour, and repeat the process until the dough has a smooth, soft texture and a balanced moisture level (not overly moist or dry).
Roll the dough using a pasta machine (recommended), or a rolling pin, to a 1/8 inch thickness, dusting very lightly with semolina flour if necessary to prevent sticking.
Cut the noodle dough into 2-3 inch width strips, with a 12″ length. Pasta does not need to be boiled first.
IF USING PACKAGED LASAGNE PASTA: Measure exactly 4 quarts of water (16 cups) into a large pot.
Bring the water to a full rolling boil.
Add 4 teaspoons of kosher salt, then quickly but carefully add 9-12 pasta strips.
Cook the pasta until just tender (al dente), about 7 to 8 minutes.
Drain the lasagne noodles immediately in a large colander.
Remove the pasta individually using tongs and hang the pasta in (and over) the edges of the large pot and the colander to straighten, so that none of the noodles are touching.
Allow the pasta to cool slightly.
Prepare the PASTA BASTE by mixing 2 tablespoons of olive oil with 1-2 cloves of freshly pressed garlic (using a garlic press or mincing finely).
Baste the lasagne noodles evenly on both sides in a 13 x 9 baking dish.
Remove the noodles and place them aside.
Whip the following ingredients of the FRESH SPINACH AND CHEESE FILLING in a large bowl, using an electric mixer: 3 cups whole milk ricotta cheese (Precious brand), 1 large egg, 2/3 cup freshly grated parmesan cheese, 1/4 cup cream, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, 1/4 teaspoon fresh ground white pepper, and 1 small clove fresh mashed garlic (use a garlic press).
Fold in 1 cup finely chopped fresh spinach leaves and 2 tablespoons minced fresh basil leaves (stems removed), until the mixture is thoroughly blended.
Ladle a thin layer of the FRESH ITALIAN SAUCE into the bottom of a deep-dish lasagne pan (or minimize the recipe into a 13 x 9 baking dish).
Sprinkle 1 tablespoon of the freshly grated parmesan cheese over the sauce.
Arrange a row of FRESH LASAGNE PASTA lengthwise over the cheese-sprinkled sauce (depending on pasta size, you may trim pasta with kitchen scissors to fit into the baking dish if necessary).
Spread 1/2 (HALF) of the FRESH SPINACH AND CHEESE FILLING over the pasta, leaving a 3/4 inch space around the edges.
Sprinkle 1/3 of the mozzarella cheese over the filling.
Ladle 1/3 of the SAUCE over the mozzarella, followed with 1 tablespoon freshly grated parmesan cheese.
Repeat layers in this order: (1) PASTA (2) the remaining FILLING (3) MOZZARELLA cheese (4) SAUCE (5) PARMESAN (6) remaining PASTA (7) remaining SAUCE (8) remaining MOZZARELLA.
Cover with aluminum foil or a casserole lid.
Bake covered in a preheated 350°F degree oven for 30 minutes, then carefully slide out the oven tray from the oven using oven mitts.
Remove the cover from the dish carefully.
Sprinkle the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs, and 1 teaspoon finely minced fresh Italian parsley).
Leave the lasagne uncovered.
Continue to bake the lasagne for 15 additional minutes.
Remove from the oven and allow to cool and set for 10 minutes.
Slice (using a serrated knife) and serve.
Serve and say, “MAMMA MIA!”

Expert Tips & Tricks

For an even richer flavor, use homemade ricotta cheese. The texture and taste are unparalleled!
Don’t overcook the lasagne noodles if you are using the store-bought variety. Slightly undercooked is better than mushy.
If the top of the lasagne is browning too quickly, loosely tent it with foil during the last 10 minutes of baking.
Make the sauce a day ahead for enhanced flavor. The longer it simmers, the better it tastes!
To prevent sticking, lightly grease your baking dish even if you are using a non-stick pan.

Serving & Storage Suggestions

Serve this lasagne hot, straight from the oven, with a side of crusty Italian bread and a simple green salad. For a truly authentic experience, pair it with a glass of Chianti.

Leftover lasagne can be stored in the refrigerator for up to 3-4 days. Wrap it tightly in plastic wrap or store it in an airtight container. To freeze, cut the lasagne into individual portions and wrap each portion tightly in plastic wrap and then in foil. Frozen lasagne will last for up to 2-3 months.

Reheat refrigerated lasagne in the oven at 350°F for about 20-30 minutes, or until heated through. Frozen lasagne should be thawed in the refrigerator overnight before reheating. You can also reheat lasagne in the microwave, but the texture may be slightly different.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	651 kcal	N/A
Calories from Fat	385 g	59%
Total Fat	42.8 g	65%
Saturated Fat	19.6 g	97%
Cholesterol	183.6 mg	61%
Sodium	1318 mg	54%
Total Carbohydrate	32.3 g	10%
Dietary Fiber	3.5 g	14%
Sugars	5.6 g	22%
Protein	34.3 g	68%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Lasagne: Substitute the traditional meat sauce with a vegetable-based sauce featuring roasted eggplant, zucchini, and bell peppers.
Gluten-Free Lasagne: Use gluten-free lasagne noodles.
Dairy-Free Lasagne: Substitute the ricotta cheese with a dairy-free ricotta alternative, and use a dairy-free mozzarella cheese.
Spicy Lasagne: Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce for an extra kick.
Pesto Lasagne: Spread a layer of pesto between the ricotta filling and the sauce for a burst of fresh, herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this lasagne ahead of time?
A: Absolutely! Assembling the lasagne a day in advance allows the flavors to meld together, resulting in an even more delicious dish. Just cover it tightly and refrigerate until ready to bake.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their vibrant flavor, you can substitute dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How do I prevent the lasagne from being watery?
A: Make sure to drain the ricotta cheese well before using it. Also, avoid overcooking the pasta noodles, as they will continue to cook in the oven.

Q: Can I add meat to this recipe?
A: Yes, you can add browned ground beef, sausage, or Italian sausage to the sauce for a meatier lasagne. Cook the meat before adding it to the sauce.

Q: How do I know when the lasagne is done?
A: The lasagne is done when it is bubbly around the edges and the cheese is melted and lightly browned. A knife inserted into the center should come out clean.

Final Thoughts

This Mamma Mia! Fresh Italian Lasagne! is more than just a recipe; it’s an invitation to create memories and share the joy of good food with loved ones. Gather your ingredients, put on some Italian music, and embrace the process. Don’t be afraid to get your hands dirty and experiment with variations that suit your taste. I encourage you to try this recipe, and I’d love to hear your feedback and see your creations! Buon appetito!

Mamma Mia! Fresh Italian Lasagne! Recipe