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Jessie & Daniel


8 servings


MacGourmet downloadFoo Homemade Lasagna. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Foo Homemade Lasagna


  • 1 package no-boil lasagna noodles
  • 1 jar big Ragu Parmesan and Romano sauce
  • 1 package DiGiorno Pesto Sauce
  • 1 pint ricotta cheese
  • 1 wedge parmesan cheese, grated
  • ½ block feta cheese, crumbled
  • 2 cups mozzarella cheese, grated
  • 1 egg, lightly beaten
  • ¼ teaspoon granulated garlic
  • 1 vidalia onion, chopped
  • 3 cloves fresh garlic, pressed
  • ½ cup good red wine
  • dash worcestershire sauce
  • dash balsamic vinegar
  • tellicherry pepper, to taste
  • nutmeg, to taste


Preheat oven to 375.
Saute chopped onion and garlic in a little olive oil until transparent. Add wine, balsamic, worcestershire, pepper, nutmeg and reduce a little bit. Then add jarred sauce and simmer for 15-20 minutes.

Cheese Mixture
Beat egg a little, and then add ricotta, 1 1/2 cups parmesan, 1 1/2 cups mozzarella, (you're reserving 1/2 cup of each cheese for the top), pesto, granulated garlic, and feta. Stir to combine.

In a 9x13 lasagne pan, place one cup of sauce in the bottom and spread around. Layer 4 noodles, 1/3 of cheese mixture, another cup of sauce. Continue layering until you have built up 4 layers. Top the lasagna with the remaining parmesan and mozzarella. Bake at 375 for 30 minutes covered with foil, then take foil off and continue baking for another 30 minutes. If your pan is quite full, place a cookie sheet on the bottom oven rack to catch any overflow.