The third week of January is another birthday week for the Bartolini Clan. Nonna’s birthday was January 26th, a date my Cousin shares with her. Not to be outdone, tomorrow, the 24th, is my birthday. It’s not a significant one but, boy, am I getting close! In the past, I’ve tried to pick a dish as a means of celebrating the person and birthday. Well, with that in mind, today I’m going to share what I consider to be one of the jewels in the Bartolini Crown of Recipes: Bartolini Lasagna.
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As I’ve mentioned in prior posts, ours is not a ricotta-filled lasagna. In fact, ricotta isn’t even among the three cheeses used. (I’ve a recipe for a ricotta lasagna and I’ll share it sometime in the future.) This lasagna’s cheese filling is entirely a Bartolini invention, although not the way I had always believed. For years, I assumed that this was one of the recipes that my Grandma had taught her girls. I told my friends that, as well. You can imagine my surprise when, a short while ago, Zia corrected me and explained how this recipe came about. Years ago — certainly before my memories begin — she & Mom had grown tired of ricotta-filled lasagne and were dissatisfied with those that called for a besciamella sauce. They decided to try something different and, Ecco! Bartolini Lasagna was born. This is a lasagna that is unlike most others and one that family and friends alike thoroughly enjoy.
Speaking of friends, did I mention that this lasagna has therapeutic qualities? Yes, there is that. You see, one of the unfortunate consequences of maturing is that the good health one took for granted before reaching the age of 40 may not be as apparent beyond that age. Things happen and, when they do, oftentimes friends and family will respond with a variety of foods and baked goods to assist in the recuperation. Well, when illness strikes a friend, I hit back with lasagna. That’s right. Bartolini Lasagna. I know that when I’ve been in a similar situation, there were times when eating was, shall we say, problematic. On those occasions when my appetite did return, it often vanished — or worse — by the time I got my meal on the stove. A casserole, however, solves that problem. A serving can be placed in the microwave and served within a few minutes, ensuring the patient receives much-needed calories to fuel the recovery. And what better casserole-type dish is there than lasagna? It certainly has the calories and, by any standard of measurement, Bartolini Lasagna has proved beneficial to each friend’s convalescence. OK, to be fair, our lasagna isn’t comparable to the waters of Lourdes and you certainly won’t find any crutches hanging from my kitchen’s ceiling. Follow our recipe, though, and you’ll have one tasty lasagna. Even Lourdes can’t do that.
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This is normally where I would mention points of concern for the day’s recipe. I really have none for our lasagna recipe other than to mention the noodles used. Today, you can purchase noodles that need to be cooked before use, “boil”, or those that need no prior cooking, “no boil.” Of course, if you prefer, you can make you own — which I would highly recommend. No matter whose lasagna recipe you follow, using homemade noodles will transform your dish. (A friend once compared my lasagna noodles to pastry.) If you do make your own (see Notes), remember that they only need to be boiled for a few minutes and they’ll be ready for use in your lasagna. If you use “boil” noodles, follow the package directions. Once boiled, you can lay them flat on a baking tray, coating each with a little olive oil, or, lay them flat in a baking dish filled with cold water. Work quickly or they may stick to each other. If using “no boil” noodles, I’ve found that they work better if each is given a quick rinse in hot tap water before being placed in the lasagna dish/pan. Don’t fret if your noodles are a little larger that your baking dish or pan. The exposed edges will crisp during baking and many find that very enjoyable.
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The Bartolini Lasagna Recipe
Ingredients
Tomato Sauce (click on sauce name for recipe)
- Basic Meat Sauce or Marinara Sauce for our vegetarian friends
Cheese Sauce (see Notes)
- 6 tbsp (85 g) butter
- 12 oz (1½ pkg) (339 g) cream cheese
- 2 – 3 tbsp (29 – 44 ml) milk
- Pecorino Romano cheese, grated
Lasagna
- Enough cooked lasagna noodles (or “No Boil”) to make 3 or 4 pasta layers (see Notes).
- mozzarella (sliced or grated)
- Pecorino Romano cheese, grated
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Directions
Prepare the Cheese Sauce
- Place butter, cream cheese, and milk in a microwave proof bowl. Place in microwave and cook, on High, for 3 to 4 minutes, depending upon the microwave’s power.
- Remove and whisk until smooth.
- Set aside
Assemble the Lasagna
- Pre-heat oven to 350* F (177˚ C).
- Generously butter a baking dish or non-reactive pan.
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3. Coat the bottom of the dish with tomato sauce.
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4. Add 1 layer of noodles.
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5. Coat the noodles with tomato sauce.
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6. Add ½ or ⅓ of the cheese sauce, depending upon the number of layers, and spread evenly. Sprinkle with Pecorino Romano.
Repeat Steps 4, 5, and 6 once or twice depending upon noodles used and dish/pan’s depth. (See Notes)
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7. Add a final layer of noodles.
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8. Cover with the rest of the tomato sauce.
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9. Place the mozzarella on top and sprinkle with Pecorino Romano cheese.
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10. Place in pre-heated oven and bake until heated through, 40 – 45 minutes or until top layer of cheese is cooked to your liking. If using sliced mozzarella, once the lasagna has baked for 45 minutes, raise the oven temperature to 400˚ F (205˚ C) and continue until top layer of cheese is done.
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Let rest 15 minutes before serving.
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Notes
I use Mom’s Pasta Dough recipe for making lasagna noodles. This will result in approximately 1½ pounds (680 g) of dough. I used about 14 oz (500 g) of dough to make my noodles for an 11 X 7″ (28 X 18 cm) pan. Now, you can cut Mom’s recipe to make less dough, or, you can do as I do. Roll out the extra dough and use it to make linguine, fettuccine, pappardelle, fazzoletti, or quadretti.
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Fold, Cut, & Unfurl Pappardelle
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When making homemade lasagna noodles, I roll them by machine until they are a little thicker than what I use for making linguine or pappardelle. If your rollers are at their widest at a setting of 1, then roll your dough up to and including setting 5. If your rollers are at their widest at 10, then roll your dough up to and including setting 6.
Much depends upon the type of noodles you use and the size of the baking dish or pan. If using store-bought noodles, “boil” or “no boil,” you’ll probably only be able to have 3 layers of noodles. If using homemade noodles, you can create another layer, if you wish. This is because store-bought noodles are thicker than those you’ll make by hand.
The amount of cheese sauce prepared in the recipe is intended for use in a 9 X 13″ (23 X 33 cm) baking dish. For that size dish, I estimate about 4 oz (113 g) of cream cheese and 2 tbsp (28.3 g) of butter for every layer of cheese sauce needed. Since I used homemade lasagna noodles, there were 4 layers of noodles and 3 layers of cheese sauce.
For a smaller dish/pan of 11 X 7″ (28 X 18 cm), no matter what kind of pasta or how many layers are created, I use 8 oz of cream cheese (226 g) and 4 tbsp (56.6 g) of butter with a little milk. If you prefer, you can scale back the ingredients, following my example with the larger pan. For me, frankly, scaling back the cream cheese would result in an ounce or 2 of cream cheese left in my fridge, where it will probably spoil before I think of it again. As they say, “In for a penny, in for a pound.” Might as well use all 8 oz and be done with it.
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Variations
While discussing this recipe with Zia this past weekend, I learned that she prepares the cheese sauce differently than Mom did. Where Mom prepared her cheese sauce using butter, cream cheese, and a little milk, Zia only uses cream cheese and milk. She does, however, use enough milk to make up for the amount of butter Mom used. In short, Zia has never used butter in her lasagna while Mom and I’ve never made lasagna without it. Who knew?
As is the case with any lasagna or homemade pasta, you can go green, verde, if you like. When making your dough, add a few tablespoons of cooked, finely chopped spinach. The effect will be to die your pasta dough green. Use as you would any regular pasta dough.
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It’s déjà vu all over again …
Not My Mom’s Lasagna
Since today’s post shared a lasagna recipe, I thought I would end with another. Using last week’s Blast from the Past Marinara Sauce, this lasagna features a parmesan besciamella with a layer of mushrooms and another with prosciutto. Surprisingly light, the flavors within this lasagna are equally delicate. You can check out the recipe by clicking HERE.
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from the Bartolini kitchens 
And a happy birthday to all! That lasagna is fascinating. Not long ago I saw somebody else doing a cream cheese lasagna and I thought it sounded good, though not very Italian. Obviously, I was wrong. If your family does it, then it’s definitely Italian!
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And on behalf of all, thank you, Michelle!
Yes, we’re italian but this is a recipe mom and her Sister, my Zia, developed. I doubt it has Old Country origins and would be interested to see if anyone else makes lasagna this way. I never considered googling the ingredients — but will now, once I get caught up replying to all of these comments. Everyone has been so nice.
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Happy, happy birthday John! I hope you are eating great food and sharing it with great friends and family. This lasagna looks INCREDIBLE! I can’t wait to give your cream cheese layer a-go AND make my own pasta. It’s been much too long since i have made my own pasta. My question is on the 6 setting of the machine it is still not as wide as the pasta shown in the picture (no?). Yours kind of looks like a big sheet of pasta. Maybe I’m just confused and mis-remembering my pasta machine settings. Please set me straight! I am thinking of making it this weekend. Take care and have a great day!
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Thank you very much, Geni, for both the birthday wishes and compliments.
The roller setting will only affect the pasta strip’s thickness. The rollers are only 6 inches wide, therefore, your pasta strips can be no wider. Once I made a strip of pasta dough, I cut it into sheets about 9.5 to 10 inches long. These sheets, when cooked, expanded to about 12 X 8 inches. Being I’m alone, I used an 11 X 7 inch pyrex dish and that meant only 1 pasta sheet was needed for each lasagna layer and, best of all, there was some overhang of the top sheets that got extra crispy during baking. If you use a 13 X 9 inch baking dish, you will probably have to cut a pasta sheet into strips, or overlap sheets to cover areas where the sheets are too short to reach.
If you use no-boil or boil noodels, just use them in any way to make complete layers.
I hope this helps. I’ll be around much of Saturday, during the day, if you’ve question. I’ll get back to you ASAP.
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This helped tremendously! Thank you so much for taking the time to give me such great detail.
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My pleasure, Geni. If you made it, I hope you all enjoyed it.
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I’m not brilliant in the kitchen but I am an authority on eating. And this lasagna calls my name. 🙂
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Oh, it calls many names and all who respond are made happy. 😉
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Part 2: Oh and Buon Compleano! My Big Day was January 21.
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Thank you so much and a belated happy birthday to you, too! We January babies need to get together to celebrate — on some island paradise, of course. 🙂
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Sardinia or Sicily – your choice 🙂
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Tough choice. Spent 2 weeks driving around Sicily and have an all-time favorite trattoria in Taormina. On the other hand, I’ve never been to Sardinia and want to see it. OK … such pressure … how about Sardinia?
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A very happy birthday to you John and this looks like a perfect way to celebrate. What a great twist on basic lasagna & I will definitely have to give it a try when my husband’s not looking at what I put in. The Solera lasagna recipe is a mainstay in our house and of course was on the table for every major occasion at his family gatherings. I always cracked up when his mother would serve an Easter ham and have lasagna with it.
I had it made for years because I’d convinced my husband that he was the only one who could make the “true” Solera lasagna but then I ended up making it one time which ended that little charade. Of course, not being a fool he declared that it was perfectly up to standards & there was absolutely no reason why I shouldn’t continue being the lasagna maker from now on.
I think lasagna just gets better the next day which is perfect for lunch & another dinner.
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Thank you, Diane, for the compliments and birthday wishes. It’s been a great birthday, no doubt about it.
I know very well how insistent we can be about our lasagna and I give Mom and Zia such credit for springing a new recipe on the family all those years ago. It went over well, though, and they never looked back. 🙂
I hope you find the same is true with your family. Putting extra mozzarella on top of the dish before baking will help to insure that they will. It certainly can’t hurt. 😉
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I can almost TASTE this lasagna, the photos look so tantalizing.
And happy birthday! Hope you celebrated in style.
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Thank you and yes, the party continues with one more dinner tomorrow. I could get used to this! 🙂
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This lasagna looks amazing and so delicious, I wish I can get my hands on a pasta roller so I can make some fresh pasta now. On a side note, those mozzarella slices are really huge!
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This is a true dish of comfort, Jasline. The mozzarella slices aren’t as big as you may think. The dish is 11 X 7 inches (28 X 18 cm). All I did was slice a log of fresh mozzarella. Had I used a larger baking dish, 13 X 9 inches (33 X 23 cm), I would have needed to use at least 2 more slices of mozzarella to cover it. Sorry for any confusion.
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No worries! It’s just that we don’t get much fresh mozzarella here, so it’s really new for me to see such huge slices of mozzarella!
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Wowza! Cream cheese lasagna! What you (or your Zia) has done is “kugel-ed” lasagna, combining the traditional recipes of our peoples! I know what you mean about healing ethnic foods. My mother’s three-chicken matzo ball soup once cured someone’s spinal leakage. Or so he believed…Thanks for sharing this fantastic-looking recipe. One day, I will make my own noodles like you and my great grandmother. She apparently used to hang hers over the backs of her kitchen chairs to dry.
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“‘Kugel-ed’ it” … love it! Apparently our peoples crossed paths somewhere. I remember Mom having large sheets of pasta drying on the backs of chairs, hanging off tables, even laid out on floured sheets on our beds. I only wish someone had thought to photograph it but it was so common that no one wanted to waste the film. Pity.
C’mon now. Break out the pasta machine and roll some pasta and make your Great Grandmother smile. You know she’ll be watching and wearing a smile. 🙂
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First I’d have to own a pasta machine! I LOVE the visual of the pasta drying on the bed. “Kugle’d it” should be a thing and yes — your Zia did that. Growing up, one of my Dad’s best childhood friends was an Italian Jew and his Mom’s cooking was my Dad’s favorite.
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HAPPY BIRTHDAY TO YOU! My family loves lasagna! I thought I had the market on my lasagna, according to family and friends. It is my most requested dish to bring to any pot luck meal. BUT you are the MASTER. Cream cheese in lasagna! Oh boy, I have got to try your family recipe. I hope you enjoy your birthday. Cheers to you!
BE ENCOURAGED! BE BLESSED!
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Thanks, Francine. It has been a wonderful birthday. I’ve been wined and dined and still have a couple of servings of left-over lasagna, frozen, just waiting for me. Fantastic!
My friends feel the same way about this lasagna. The cream cheese sauce sets it apart from all others. I hope you all agree. Good luck and please let me know how it goes. 🙂
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OH no! Your birthday was Yesterday! I’m just SICK that I missed it John! I’m pretty sure (make that “positive”) that an 11×14 dish of your Exquisite lasagna would have me feeling Much better in no time! Here’s another one for the Pin It board…and after a respectable amount of time has elapsed after your ravioli, your lasagna will on our table with some extremely lucky friends licking their lips. It’ll probably require a double batch! Thanks much for this, John, and truly a year of unequalled happiness & good health!
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Spree, there’s no reason to apologize or feel bad about anything. Really. I had a simply fantastic birthday, thank you.
I’m so excited for you and your ravioli dies and can’t wait for you to get started. The first couple uses will be tricky but you’ll soon get the hang of it and you’ll be sailing. If you’ve a friend to help, better still. I usually roll out the dough sheets and Zia uses the dies.You’re a whiz in the kitchen. You’ll do just fine. 🙂
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This looks absolutely delicious John – I never thought of using different cheeses.
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Thanks, Colline. Mom & Zia really got this recipe right, and, as you know, Moms know best. 🙂
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True 🙂
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I was surprised by the bechamel and then even more surprised it wasn’t a bechamel. What a cool take and the homemade pasta really puts it over the top. I’ll never get tired of ricotta lasagna, mainly because with two people in the house you never make it.
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Thanks, Greg. I don’t make lasagna often either and, when I do, it is a small baking dish and the leftovers are frozen in single servings. Truth is I give more trays away than I ever make for my own table. It just means that I enjoy it more when I do make it.
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First of all, HAPPY BIRTHDAY JOHN!! Sorry I’m late… I hope you had a wonderful day my friend 🙂
As for this recipe, it sounds oh, so good! I will be making this lasagna very, very soon. My children simply love lasagna and I do too, so despite the fact that I’m on a diet trying to lose some Christmas weight, I’m going to make an exception and have a big piece (with salad on the side, to reduce the guilt 😉 )
Thanks for the recipe, John!
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Thank you, Giovanna. My birthday was a very good one. I hope you all like Mom’s lasagna. It may not be as heavy as lasagna made with ricotta but it’s more rich because of the blending of the butter with the cream cheese. It certainly is different. 🙂
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Tomorrow we are having family over for dinner and making this…wish me luck!! 🙂
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I hope you like it!
Good Luck y Buen Apetito!
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Oh no you had a birthday and i missed it but i am so so glad that i did not miss this lasagne recipe, I make mine with a cheese sauce too and your mama’s pasta recipe (now that i have eggs again) but those cheeses.. wow, this will be fantastic when I make it. I will make it for sandy .. she will love it too! Also I have to say John that your photograph is wonderful. I can never get my lasagne to look as ordered as that, mine always looks mushy! And Giovanna is right a big green salad with this will be wonderful.. great recipe and one I shall use many times i am sure! have a lovely saturday evening.. hope you are all warm!! c
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Thanks, Celi. Zia will be pleased to learn that you’ll be making this lasagna, too. I remember you made lasagna with your own noodles once and how much John enjoyed it. I hope you all are as pleased with this as you were the noodles.
The furnace is fully functional and we’re all nice and warm. In fact, I’ll have to bring all of the food I’d been storing outside because it will be too warm for it by tomorrow afternoon. This Winter is another roller coaster ride!
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John, well happy belated birthday to everyone! I need a great lasagne recipe! I’ve tried it so many different ways over the years, but this looks absolutely glorious. You’re going to have to get a personal assistant to handle all the comments. It took me fifteen minutes to get to the bottom.
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Thanks, Susie, on behalf of my Cousin and I. We celebrated our birthdays together at a Thai restaurant on Saturday and had a great time. I do hope you make and enjoy this lasagna. I love to see Mom’s recipes spread to other households. Her legacy lives on.
Yes, there are more comments than ever. People have been incredibly nice, sending me birthday wishes as well as complimenting the recipe, just as you did. I wasn’t expecting anything like this.
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Of course I’d be late to wishing you a Happy Birthday. I guess that is what I get for being late on my reader. Well hope you had a great day my friend and thank for sharing what I know is another great family treat. Liz and I look forward to making it!
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Thanks, Jed, for the birthday wishes. I understand completely, being so far behind in my own blogging duties. It was a great birthday and the reason I’m so far behind. 🙂
I hope you guys do try and enjoy this recipe as much as we all do. It’s unlike any other that you’ve tasted.
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Hi there! And a very belated Happy Birthday!! Hope you had a great day! The cheese sauce here sounds delicious, and it’s easier/quicker than the bechamel I make for my lasagna. Will definitely give it a try! Thanks for sharing…
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That’s a great advantage to our lasagna: its speed of preparation. Once your noodles are prepared, you can have a tray assembled in well under 30 minutes. I hope you do make and enjoy it. Thank you for the birthday wishes and comment.
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Happy belated birthday John. I was out of the country and incommunicado for a week. I hope you had a grand day and have a wonderful year. Simply beautiful lasagna! I like the way the noodles curl, reminiscent of wrapping paper…. I am sure it will cure whatever ails you!
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Thanks, David. I hope your trip was a good one. Those “incommunicado” ones usually are!
One of the reasons I cut the noodles a little large is so that the fringe get extra crispy. The lasagna looks fanciful and the crispy fringe tastes really good.
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Wow, John! This lasagna looks absolutely perfect! I love your idea of using sliced mozzarella instead of the cheese shavings that you buy in the store. I’ve been trying to move towards shredding my own cheese instead of using the pre-shredded kind, but fore some reason, I still buy the pre-shredded stuff for lasagna. Not anymore. I don’t know why I didn’t think of this. Thanks. 🙂
Also, I have to say that I love how you went ahead and used full sheets of pasta instead of individual lasagna noodles. It really makes the whole dish look that much more spectacular. What a great idea. Beautiful as always.
Btw, I saw that it was recently your birthday, I hope it was a great one!
~Anne
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Thanks, Anne for the belated birthday wishes and compliments. I don’t make lasagna — for myself — nearly as often as I did years ago. As a result, I tend to go a little overboard when I do make it. Placing thick slices of mozzarella on top of the layers is definitely “overboard” but, I have to admit. it is a great way to top off lasagna. Give it a try. You will not be disappointed!
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By the looks of it, I won’t be! I’m going to take a page from your book and try the sliced mozszarella on top of the next lasagna that I make!
~Anne
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First of all – Happy very belated Birthday!!!! I hope you had a great one and that you carried the celebration into the weekend! Next time I get sick and need some great tasty carbs for recuperation, I’m going to have Bobby give you a call and pay for overnight shipment of this lasagna! 🙂 This really is the real thing! Love those large noodles.
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Thanks, MJ. It was a great birthday, by any measure.
Judging by the comments, you’re not alone. If it were possible, I’d have quite a lasagna mail order business. It would be a short-lived venture, though. Once people make it for themselves, they’ll learn how easy it is to prepare and I’ll be out of work.
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Happy belated birthday John!! I don’t know how I missed this post…I’m so behind with my baby girl keeping me scatter brained! This dish is so gorgeous and looks so rich and flavorful! I love that you didn’t use ricotta either….such a wimpy cheese, haha! Great recipe!! 🙂
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Thanks, Brandi. Using cream cheese sets this lasagna apart and I’ve yet to serve it to guests who didn’t care for it. Rarely are there leftovers. Now, don’t you ever worry if you miss my posts. Take care of that Li’l One and visit whenever you can. I’m not going anywhere. 🙂
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Wishing you a belated happy birthday John!
and now I NEED to try this version – the cheese sauce sound sso simple and tasty, I’ll pop this in my favourites for another day, and when I do make it I’ll vegify it using puy lentils….. non-traditional I realise, but tasty 🙂
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Thanks, Claire. My birthday was a good one, spent with family and friends.
Mom and Zia really did well when they came up with this version of lasagna. The main attraction is the cheese sauce. I think a vegetarian version with puy lentils would work quite well.
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They certainly do look and sound good! I have bookmarked them to try and prepare them in the future 🙂
Happy belated birthday!
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Thanks! This lasagna is certainly a favorite among my family and friends. It’s unlike most, to be sure, and I hope you make and enjoy it, too.
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Oh my, that lasagna looks tempting! And happy belated birthday! We’re practically birthday buddies, mine being about a week before yours. We January babies need to stick together! I fell behind on my blog reading when I was under the weather and still am trying to catch up. So much to read, so little time, and what a delight to read this recipe now – I can just imagine how good it would look on my table!
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Thanks, Mar, and a belated happy birthday to you, too! I hope yours was a good one and I’m glad you’re feeling better.
It’s a great lasagna, Mar. I hope you and your DH like it as much as we all do.
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Best wishes for your recent birthday, and thank you for giving to us a birthday gift of this wonderful lasagne recipe. While I’m not yet at the point of making my own pasta, but aspire someday to that next level, I have taken from your posts the idea of using the best possible ingredients, so no more ordinary supermarket pasta for us, with transforming results. I remmeber my first ever lasagne cooking efforts, and thought it was impressive even if I say so myself, but I’m always keen to do better so have tweaked it over the years and will adopt the Bartoloni cheese sauce with/without butter… we”ll see, and the mozzarella on top.
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Thanks, EllaDee, for the birthday wishes and kind words. Lasagna noodles are the easiest to make. I hope one day you’ve more time and try making them. Lasagna made with fresh noodles is a completely different dish and so much more balanced. Too often store-bought noodles are too thick and dominate the dish, unless a great deal of cheese is used. The end-result is a very heavy meal. It needn’t be that way and homemade noodles is a step in the right direction. You’ll see. 😉
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Happy Birthday John! I have been hungry for lasagna lately and I just may be trying this in the near future. So glad you shared the crown jewel of your recipes. It looks just fantastic!
– Michael
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Thanks, Michael. This a great lasagna, one unlike most you’ve tried but if you’re interested in the Crown Jewels, I’ll be posting another tomorrow. Stay tuned …
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Hi John, I have only just had the pleasure of stumbling across your blog. I am so glad I have! I’m from Italian descent myself and your photos, recipes along with all the mentions of your Mamma, Zia and Nonna have made me quite melancholy with little flash backs of my life as a child and growing up in italian family. Not to mention a little teary as my Nonna is longer with us. My question to you is about your cream cheese. I am from Australia and here our cream cheese is “Philadelphia Cream Cheese”. I’m not sure if you are familiar with this one. I’m not sure if its this type of cheese you mean or a jar of processed cheese spread (Also a creamy style cheese). Thank you for taking me down memory lane today, I’ve absolutely loved it! 🙂
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So happy to meet you, Angela, and glad that you stumbled on over here. 🙂 When I started this blog, Zia and I thought we’d be lucky if everyone in the family read it. Instead, we’ve gone beyond that and, like with you, these tales of our family resonate with many of Italian descent. It’s been a wonderful surprise and I enjoy knowing that a given post will bring back warm memories to a reader’s mind.
Mom & Zia always used Philadelphia Cream Cheese when making lasagna. Once I tried using some cream cheese that I had made and it “broke” during baking. I should have stuck with Philadelphia. Mom always knows best! 🙂
Thank you for dropping by and taking the time to introduce yourself.
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Thank you so much! Now that I know for sure, I’ll be making this very soon! I’ll definitely ‘hang’ around here in the future for more of your wonderful inspiration 🙂
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You’re very kind. Thank you. 🙂
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This brings back such happy memories! Your Mom’s lasagne was amazing! I can’t wait to make this for my family. So happy I found your website. Hope all is well with you John!
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What a pleasant surprise, Nancy! So good to hear from you. I hope you and your family are all doing well. Please tell them all that I said “Hi!”.
I hope you do try and enjoy this lasagna. Mom and her Sister, Lea, really got this one right! Although the blog has grown, at its heart, it’s an online repository of my family’s recipes. If you’re interested in seeing just those, click HERE to get them all grouped for you.
Take care, Nancy, and I hope to “see” you around here more often. 🙂
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