A SUNDAY TRADITION
We take great pride in our Lasagna. Our recipe has been in use for 25 years and going strong. We use nothing but the best: veal, mozzarella, and sprinkling of parmigiano, along with our fresh pasta sheets that are quickly blanched. With just the right amount of sauce, cheese, and meat, our lasagnas have truly become a Sunday tradition in our home.
Please note: For fresh lasagna, 48 hours notice is required. Cooking times may vary depending on size of lasagna. Instructions applicable to both Eggplant and Zucchini lasagnas.
HOW TO COOK OUR LASAGNAS & PARMIGANAS (FROM FROZEN)
Preheat the oven to 400ºF (204ºC)
From frozen, remove aluminum lid and replace with aluminum foil.
Place on baking tray and put into oven.
Bake for 90-120 minutes, depending on the size and thickness of the lasagna. After 90 minutes, check the lasagna or parmigiana by inserting a knife or fork into the centre. If it is hot and bubbling throughout, it is done! If not, continue to cook until centre is hot and bubbling throughout. You can remove the foil during the last 10 minutes of baking to brown the top and get crispy if desired. Remove from oven when done, tent lasagna with the foil and let stand for 10-15 minutes before serving. Mangia Bene!
HOW TO COOK OUR LASAGNAS & PARMIGANAS (FRESH)
Preheat the oven to 400ºF (204ºC)
Remove aluminum lid and replace with aluminum foil.
Place on baking tray and put into oven.
Bake for 45-60 minutes, depending on the size and thickness of the lasagna. After 45 minutes, check the lasagna or parmigiana by inserting a knife or fork into the centre. If it is hot and bubbling throughout, it is done! If not, continue to cook until centre is hot and bubbling throughout. You can remove the foil during the last 10 minutes of baking to brown the top and get crispy if desired. Remove from oven when done, tent lasagna with the foil and let stand for 10-15 minutes before serving. Mangia Bene!