Total Time:
1 hr 25 min
5 min
1 hr 20 min

8 servings

  • 1 pound uncooked lasagna
  • 2 pounds ricotta
  • 6 eggs
  • Sunday Ragu, recipe above, or other tomato sauce
  • 1 pound grated mozzarella
  • 1 cup grated Parmesan

Preheat oven to 350 degrees.

Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven.

In a small mixing bowl, stir together ricotta and eggs.

In a 12 by 24-inch baking dish, spoon some sauce to just cover bottom surface of dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella and Parmesan. Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella. Cook for 1hour. Serve hot.

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    16 Reviews
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    This is an excellent lasagna that perfectly showcases a kick-ass sauce. I think the extra eggs creates a great texture with the ricotta. I can't help but respond to a few reviewers: To the reviewer who said this is too simple to be worthwhile... You have missed out and the ragu referenced in the ingredients is not a reference to the brand of jarred sauce. To the reviewer who substituted Colby Jack for mozzarella and said it was so so.... Seriously?
    good home style
    I made this cause i dont like eating allot of meat. it was sooo good! I will def make it again. though I'll add some ground turkey to it next time for my husband. It did need more mozzarella then the recipe called for. Other than that i loved it and will def make it again and again!
    I was excited to try it w/out meat. I had no mozzarella either. So I adventured out and tried Colby Jack and it was tasty. I didn't miss the meat and I would add more sauce in my layers (as my other lasagne recipes) otherwise it was a decent recipe and easy. My family wasn't too excited over it, but we'll finish it up.
    Actually, don't tell Grandma, but this one's better. This is the best lasagna I've ever had. I've never liked meat lasagna and find it hard to find a cheese-only recipe. This is simple, easy and DELICIOUS! I substituted my own homemade sauce, and added fresh basil.
    This was a great Lasagna and I have made a few. I added some fresh parsley and I do half Parmesan cheese and half Romano instead of all Parmesan. Oh by the way the person who complained this was too simplistic, and mentioned a ragu being a store bought sauce.. he'd better look up the term Ragu!
    Way to simplistic to be anything worth using. Its telling you to get noodles and a store bought sause, why not just buy a frozen one if you want crap.
    I added some meat, diced tomatoes and spinach just for some color and taste
    As another reviewer said, when I saw Rocco DiSpirto, I too thought it would be too complicated. I teach cooking classes for the 8-11 and 11-14 age group and 90% of them loved it! It was only after they had a couple of bites that someone noticed there was no meat. We didn't use the ragu recipe due to time limitations. For more protein, Italian sausage would be a great addition.
    I have never been able to make lasagna until this recipe. It was easy and it tasted great.
    This lasagna was wonderful! They say that sometimes less is better...well, this recipe proves it. The only thing I did was add some browned up hot sausage to the added a nice little zip!
    Next time, I would had more ricotta, mozzarella and more sauce.....that's just me was great the way it Husband raved about it!
    This is a great and easy recipe
    Best all around lasagna.
    I saw Rocco Di Spirito and I figured this recipe was going to be entirely too sophisticated for me. I have simple, very basic tastes. I looked at the recipe and decided to make it and it was absolutely wonderful in its minimalism. Even my very picky in-laws went back for seconds.
    Just like Mom's
    This dish is fairly simple and very tasty. I like to use fresh moz cheese when making this for that authentic taste.
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    Sunny's Latin Lasagna

    Recipe courtesy of Sunny Anderson