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I was 18 when I married a college baseball team. Yes... when you are the only student with a kitchen, you in fact inherit the whole team when your husband is a beloved pitcher and short stop. Hamburger helper and jars of spaghetti were easy enough, but other than meals that came ready made with "here's how to heat this up" instructions, I did not know much about cooking. Like most things in my life, I just started figuring it out a bit here a there. Watched shows, made everything on the back of a can of Campbells, became addicted to reading cookbooks, and even deciphered most of my 2 grandmother's "lies" about ingredients, proportions, etc .(One of these days I'll tell you about the Chicken and Dumplin' Inquisition of 1989 with one Mrs. Laverna Thomas.)

The Lasagna was a tough one and there really was no reason to perfect this one. Because... Stouffer's?? But I worked with a lovely nurse at school, while I was pregnant with the twins, who was Italian, a fabulous cook, and she loved helping me out. This recipe is the result of the influences of that sweet lady and my Aunt Corinne who grew up in the South of France .

Don't buy any ingredients for this that use any of the following terms: less, reduced, free, etc. Buy the good stuff. If you are going through the trouble of lasagna, go all in! Pour yourself a glass of wine and enjoy the process - then put in the fridge, eat something else, and cook the lasagna tomorrow. Trust me... tomorrow knows best when it comes to Lasagna.

Lasagna Ingredients:

  • 1 lb lasagna noodles

  • 2 Tbsp olive oil

  • 2 cloves garlic minced

  • 1 med onion, chopped - approximately a cup, rough chopped

  • 3/4 lb ground beef

  • 3/4 lb sausage (Jimmy Dean Sage, if you can find it. If not, Regular works and just add 1 tsp of rubbed sage to the meat)

  • 1.5 tsp salt

  • 1/2 tsp pepper

  • 1/8 tsp cayenne

  • 1 tsp basil

  • 1 tsp of thyme

  • 1 tsp rosemary

  • 1 tbsp parsley

  • 2 (6 oz) cans tomato paste

  • 1/2 cup hot water

  • 1/2 cup red wine

  • 1/2 pound mozzarella

  • 1/2 pound sharp cheddar cheese

  • 1/2 cup shredded Parmesan

  • 1 med zucchini, sliced thin

  • 2 boiled eggs sliced thin

Ricotta Mix Ingredients:

  • 2 eggs beaten

  • 1 pint ricotta cheese

  • 1/2 cup Mozzarella

  • 1 tsp basil

  • Juice from 1/2 lemon. No less than 1 TBSP

- Cook noodles in salted water - about 5 minutes, Drain

- Heat oil in skillet, cook garlic and onion til soft

- Add beef and sausage and seasonings, cook till crumbly

- Add tomato paste, hot water, and wine. Simmer 5 min and set aside.

- Blend beaten eggs with the other ricotta filling ingredients

In a 13 x 9 pan layer as follows:

  • Noodles

  • Ricotta Mix

  • Meat

  • Noodles

  • Ricotta

  • Meat

  • Boiled Egg slices

  • Noodles

  • Meat

  • Zucchini

  • Cheese

Cover with aluminum foil and refrigerate until the following day.

Next day, take out of fridge at least 30 minutes before cooking.

Bake at 350 until bubbly on the sides and cheese is brown. Approximately 45 minutes covered w/aluminum, then take off for last 15...let stand for 20 minutes before serving Just a note: Also great with eggplant instead of zucchini Not to mention both... just add the eggplant after the meat on the first round of layers.


This blog is a personal collection of my thoughts, wins, losses, memories, and crossroad moments. Almost all of which were hashed out around my kitchen counter and in my journals. If any of it resonates with you and you are ready to free-up the hidden badass you ARE right now, I can help. It’s time… Click the link and Let’s chat.


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