From John Sgammato

This was served at the first Cookbook Committee dinner, 3/31/02.


  • 1 box lasagna noodles

  • 2 lb ricotta cheese

  • 1 beaten egg

  • 10 oz shredded mozzarella

  • Oregano, basil, and rosemary.

  • Optional - 1 box frozen spinach, thawed

  • 1 recipe Meat Sauce or Marinara Sauce.


Note: You can refrigerate or freeze this for later use. Cover it with plastic wrap, not aluminum foil. Tomato sauce "eats" aluminum foil.

To prepare:

  1. Preheat the oven to 350.

  2. If necessary, cook up the lasagna noodles in plenty of salted boiling water and set aside on a platter.

  3. Mix the ricotta with the egg, half of the mozzarella, and the herbs.  Split in half and add the spinach to half of it if desired, to have a green filling and a white filling. Add salt and pepper to taste.

  4. Lightly oil the bottom of the lasagna pan with olive oil.

  5. Set a layer of noodles on the bottom of the pan. Dot with cheese mixture and then mash down the dots to make a smooth layer. (You cannot spread sticky cheese on slippery noodles!)

  6. Add another layer of noodles and repeat with more cheese.  

  7. Add another layer of noodles and cover with sauce.

  8. Sprinkle with the remaining mozzarella.

  9. Bake for about 40 minutes to an hour, until it is heated through and the cheese is melted on top.