Classic Lasagna with Local Saporito Pasta, Fresh Mozzarella and Sigona’s Old World Marinara


Everyone has a favorite lasagna recipe! The use of fresh mozzarella in this recipe, paired with our Sigona’s Old world marinara sauce and topped with fresh basil brings this recipe to the top of our favorite list. Serves 6 to 8.


  • 1 1/2 jars Sigona’s Old World marinara sauce
  • 16 oz. part skim ricotta cheese
  • 1 egg
  • Salt & pepper, to taste
  • 1 package of fresh, locally made lasagna noodles from Saporito Fine Pasta, trimmed as noted below ***
  • 2 tsp. Sigona’s Fresh Press extra virgin olive oil
  • Salt
  • 16 oz. Clover Stornetta fresh mozzarella cheese (low sodium, part skim), coarsely grated on a large hole grater (also known as a potato grater)
  • 1 cup freshly grated parmigiano reggiano cheese
  • 1/2 cup loosely packed basil leaves, julienned

Directions: Warm the marinara in a small pot over medium low heat while preparing the noodles and ricotta mixture.

Prepare the fresh lasagna sheets to fit 13 x 9 (or similar size) baking pan. ***Note: Sheets will expand lengthwise when cooked, so we recommend you trim the noodles at least one inch shy of the length of your pan (one Sigona’s crew member trims her noodles to 11 ½ inches in length when using her 13 x 9 pan).

Bring a large pot of salted water to a boil and add 2 tsp. olive oil. Separately, prepare and set aside a large bowl of cold water. Place 4 trimmed sheets into the boiling water. Boil about 5 minutes uncovered. Remove with a large slotted spoon and immediately dip in a bowl of cold water. Remove from the cold water and drain on kitchen towels or paper towels. Pat dry.

Meanwhile, combine the ricotta, egg, salt and pepper in a bowl. Preheat oven to 375F degrees and grease a 13×9 (or other size) lasagna pan well.

To assemble the lasagna, spread about 1 cup marinara mixture on the bottom of the pan. Lay down a layer of noodles, then spread one third of the ricotta mixture on top of the noodles. Top with about one fourth of the mozzarella, followed by about one fourth of the marinara and one third of the parmigiano reggiano. Add a layer of noodles and repeat twice with the ricotta, mozzarella, marinara and parmigiano reggiano. End with a layer of noodles topped with a final layer of marinara and the last bit of mozzarella.

Cover with foil and bake for 20-25 minutes until it is bubbling and melted all the way through. Remove foil and bake 10 minutes more or until the cheese on top is lightly golden brown and bubbly. Remove from oven and allow to sit at least 10 minutes. Sprinkle with julienned basil, slice and serve.

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