Auntie Shelley’s Lasagna

Auntie Shelley's Lasagna

This dish, from my childhood had a “secret” ingredient, I can no longer find…piazza tomasso meat sauce, but I still usually use a jarred sauce from the grocery store. Pick your favorite and then there’s little work left to do.

Hands on time: 20 minutes
Baking time: 60 minutes

Serves 8 (ingredients are for 14″x7″ oven-proof deep dish pan)



box lasagna noodles
to 3 cups tomato (or meat) sauce (If you can find piazza tomasso meat sauce in the frozen food section of your store you are one lucky person!)
cup ricotta or cottage cheese
oz block of mozzarella cheese, coarsely grated
package mozzarella, slices
cup pepperoni, sliced (optional)
pkg Spinach, cooked and drained and chopped (optional)
cup parmesan cheese


Step 1

Boil the pasta until al dente (about 8 minutes) in lots of salted water. Another option is to use ready to cook lasagna – just lay them in the pan and use a little more sauce.

Step 2

Prepare lasagna in a 14”x8” ovenproof dish as follows:
thin layer of sauce
layer of noodles to cover the pan side by side. Cut noodles to fit the remaining spaces.
Layer of sauce – ¾ cup

layer of pepperoni or spinach*

layer of ricotta or cottage cheese

layer of noodles

layer of sauce

layer of grated mozzarella

layer of noodles

layer of sauce

Step 3

Bake, covered, for 40 minutes at 350° f/180°c or until bubbly.

Step 4

Add sliced mozzarella cheese, cut in triangles and slightly overlapped. Sprinkle with parmesan and continue to bake uncovered until the cheese has melted (about 10 minutes or so).

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