Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

11 October 2017, 05:29
Rossella to be Honored by Brooklyn Borough President Eric Adams
22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes



Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Anna Benedetto's Lasagne

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by Tony Bennett,

Anna Benedetto's Lasagne. The lasagne I grew up with which brings back many wonderful memories of my mother Anna. your social media marketing partner
  • 5 tablespoons extra virgin olive oil, divided
  • 1 1⁄4 pounds ground beef
  • 2 medium onions, chopped
  • 1⁄2 pound hot Italian sausage
  • 5 to 6 garlic cloves, minced
  • 1 28-oz can Italian plum tomatoes
  • 1 28-oz can Italian puree
  • 2 6-ounce cans tomato paste
  • 1⁄4 cup minced fresh basil
  • 1⁄4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 pound lasagne pasta, cooked ‘al dente’
  • 2 16-ounce containers ricotta cheese
  • 3 eggs, lightly beaten
  • 1⁄2 pound Pecorino Romano cheese, grated


Tony Bennett's New  CD


Tony Bennett Celebrates 90 your social media marketing partner
  1. Preheat oven to 350 degrees F.
  2. Add 2 tablespoons of extra virgin olive oil to a large saute pan and brown the ground beef and onions together; drain fat. Set aside.
  3. Remove sausage from casing; crumble and place in large pot with garlic and the remainder of the extra virgin extra virgin olive oil, cook at medium heat until the sausage meat has browned.
  4. In a bowl, crush the plum tomatoes by hand.
  5. Add crushed tomatoes, tomato puree, and tomato paste to the pot.
  6. Season with basil, cinnamon, salt, and pepper.
  7. Add ground beef mixtures and stir well. Simmer sauce for 20 minutes, stirring occasionally.
  8. Combine ricotta and eggs in bowl.
  9. In 15-inch lasagne pan, place a small amount of sauce on bottom; layer with 1⁄4 noodles, 1/3 ricotta mixture, 1/3 grated cheese; cover with 1⁄4 sauce.
  10. Repeat layers twice. Top with remaining noodles, and cover with remaining sauce.
  11. Bake for 45 minutes. Let it sit for 10 minutes before serving.
  12. Buon Appetito. your social media marketing partner
Additional Tips