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Northern Italy Cheese Lasagna

  • Yield: 8 servings 1x


This is filling but light. The noodles will be firm with texture but not raw and not soft, giving this dish a good texture.
In the area my mother-in-law was from, lasagna never had meat in the sauce but meat was served on the side.


  • 1 1/2 cups ricotta cheese
  • 2 large eggs
  • 1/8 tsp cloves (ground)
  • 1/4 tsp nutmeg (ground)
  • 1/8 tsp cinnamon (ground)
  • 1/2 tsp marjoram (dried)
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 tsp white pepper
  • 1/2 cup Parmesan cheese (grated)
  • 1 cup provolone cheese (grated)
  • 1 cup Mozzarella cheese (grated)
  • 10-12 ea basil leaves (fresh)
  • 1/4 cup broth or wine (Red for tomato sauce, white for pesto)
  • 4-6 tbs pesto (OR 1 cup spaghetti sauce)
  • 6-9 ea lasagna noodles



  1. Bring salted water to a boil and add whole lasagna noodles to boiling water.
  2. Gently boil the lasagna noodles 4-5 minutes, until flexible but not soft.
  3. Remove from water and set aside.

Cheese filling

  1. In a medium mixing bowl, add ricotta cheese, eggs, clove nutmeg, cinnamon, marjoram, garlic powder, salt, and pepper.
  2. Using a mixer, mix until thoroughly mixed and the mixture is creamy,
  3. Set aside.

Assembly and Cooking

  1. Preheat the oven to 400 degrees.
  2. In a 5 X 7 glass pan, place 1 tablespoon of pesto and spread to coat the bottom of the pan.
  3. Place a layer of lasagna noodles on top of the pesto to cover the bottom of the pan.
  4. Add 1/2 of the cheese mixture on top of the noodles and spread to lightly cover the noodles.
  5. Sprinkle 1/2 of the parmesan, mozzarella, and provolone cheese over noodles.
  6. Sprinkle 1/2 of the fresh basil over the cheese
  7. Place a layer of noodles over the cheese, then the remaining pesto, cheese mixture, cheeses, and remaining basil.
  8. Add the broth or wine over the top of the cheese.
  9. Cover with foil and bake 30 minutes at 400 degrees.
  10. Remove foil, turn on broiler and broil 5 minutes until the cheese is slightly browning and bubbly.
  11. Remove from oven and allow to cool 5 minutes before serving.


Source:  Chick Garofano & Michelle Burns

  • Category: Main Dish


  • Calories: 258
  • Fat: 18.89 g
  • Carbohydrates: 3.98 g
  • Protein: 18.36 g
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