Lasagna / Cannenoli Recipe


1 pkg of lasagna noodles (boiled, and ready to use) OR 1 pkg of oven-ready lasagna noodles

1-2 cans/bottles of tomato sauce

1 pkg of ground beef, cooked according to your own taste, preference, flavor etc.

1-2 pkg shredded mozarella and cheddar cheese.

1 tub of ricotta cheese


1 package of frozen vegetables, your choice again, drained, you can have the regular mix vegetables of peas, corn, green beans, carrots OR the variety pack kind of broccoli, cauliflower, corn, carrots, bell peppers, onions, etc…. You pick your own vegetables, even you can put spinach into it, chopped spinach frozen or fresh..

salt/black pepper and herbs…

Preparation:  (Preheat oven to 350’F – 425’F)

1.  In a small bowl, add 1/2 can of the tomato sauce to it, with 1/2 cup of water to it.  Blend well.  

2.  Pour 1/4th of that into the bottom of a large casserole baking dish.  Set aside.

3.   Add the bottom layer  of lasagna noodles.

4.  In another bowl, add cooked ground beef, and 1/2 can of tomato sauce, and 1 cup of water.  Mix well.

5.  For vegetables, you can steam them ahead, boil them, broil them, grll them, even pan fry them. 

6.  Whichever one you want to try first, add the layer in, whether you want to do meat first and vegetable afterwards, or do vegetables first and meat afterwards.

7.  Sprinkle with some of the cheese.

8.  Add another layer of noodles on top.

9.  Add another layer of the meat, or the vegetables.  Sprinkle with cheese.

10.  Add another layer of noodles, and see how much of the layers you have left, and veggies and meat.  You can also mix the two together with the ricotta cheese and add that as the layer.  Use the cheese each time to sprinkle a little on top.

11.  You can even use spinach as the layer….cook the spinach ahead of time according to your own taste and perference.

12.  The last layer of the noodles, the bowl of the tomato sauce you set aside, add that on top of the noodles.

13.  Add the rest of the sprinkled shredded cheese on top.  Sprinkle with salt and black pepper and herbs.

14.  Cover the pan with foil, and bake in oven for 45 mins for oven ready…and 60 minutes for the lasagna boil style until it’s becoming brown like, sauce of tomato is bubbly and you can just tell.  The smell fills the whole house and driveway.       Voila!  Take out of the oven, and cut into your desired pieces..


good with salad, the one I suggested.  Good with garlic bread or toast, or breadsticks.


As for the cannenoli, it’s the same instructions like the lasagna, but instead of lasagna noodles, you’re using either the regular  boiling cannenoli type, or the oven-ready one.  

This one is a bit different because instead of spreading it across the noodles, over the layers, you’re filling it inside.

Then pour the tomato sauce on top with the water over the dish, with the cheese on top, and covering the pan, and baking it for also that reasonable amount of time.


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