In the upcoming weeks, you may receive a phone call from someone saying one of the following:

“Hey, turns out we’ll be there the whole week before Thanksgiving, too!”


“We’re looking for volunteers to make their family a meal one night this week. Can you help?”


“Mom, can some of my friends from football eat dinner with us tonight?”


“We need you to work late this week into the evening. You’ll be home by 8:00 each night.”


What do you do?

Answer: Make this lasagna.

These 12 layers of cheesy, saucy, rich goodness are sure to satisfy the masses. It’s a great meal to make ahead and keep throughout the week refrigerated in an airtight container. Yet again, it’s another tried and true dad-tested recipe, passed down to these newlyweds, so you know it’s going to be good.

We love using Neil’s bolognese for the sauce, but you can make your own version by using your favorite tomato sauce (try Elena’s Semplice Pomodoro or Lucini Italia), and doctoring it up. Simply brown 1 lb. of Italian sausage, drain the grease, and simmer it for half an hour with your favorite sauce along with some chopped parsley, fresh tomatoes, and about 6-oz. tomato paste.

No matter what may come your way, you now have a great recipe to help you through! We hope you enjoy!

Lasagna Bolognese
Prep Time: 30 min. Cook Time: 2 hours


18 lasagna noodles, homemade or DeCecco
45 oz. whole milk ricotta
20 oz. frozen chopped spinach
2 tablespoons Italian parsley, chopped
1 tablespoon garlic powder
1/4 cup parmesan cheese, grated
8 slices Italian fontina cheese
8 slices mozzarella cheese
8 slices provolone cheese
8 oz. Sargento’s 6 cheese Italian blend
60 oz. bolognese sauce or doctored up tomato sauce


Preheat oven to 350°. Lightly grease a 13x10x3″ foil pan and set aside. In a large stockpot, prepare lasagna noodles according to package directions with a little olive oil added in the water to prevent sticking. Drain noodles and lay them separately on a non-stick surface (such as a cutting board, your counters, wet paper towels, or on parchment paper).

In a microwaveable bowl, cook the spinach for about 5 minutes or until totally thawed. Drain excess water using paper towels. Transfer for a large mixing bowl and add the ricotta. Stir in the parsley, garlic powder, and parmesan cheese.

To assemble the lasagna, remember NRCS: noodles, ricotta, cheese, sauce.

Lay 6 of your lasagna noodles on the bottom layer. Using your fingers, spread a very thin layer of ricotta mixture evenly atop the noodles.


Next, lay a sliced cheese layer, followed by a few cups of bolognese sauce (the more the better). Repeat three times until you have created 12 layers of goodness. Sprinkle the shredded 6-cheese Italian blend on top.


Cover with foil and bake for 80-90 minutes. Remove foil and bake another 15 minutes uncovered. Let rest at least 20 minutes before serving.


Serves 12 hungry friends.