How many people does this lasagna serve?

The recipe yields 12 portions. This recipe could work well for parties or other occasions with several side dishes. Serving sizes will vary based on other foods served and the number of servings eaten at the party. Instructions recommend using a large baking dish to bake this dish evenly.

Can I use fresh lasagna sheets?

The article gives no specific advice about fresh lasagna noodles. Suggested preparation methods for regular lasagna noodles include cooking them al dente or layering oven-ready lasagna noodles with enough sauce. Fresh lasagna noodles may need different preparation from other lasagna noodles because of variations in thickness and moisture content. Check the package label for information about fresh lasagna noodles and use plenty of sauce when layering.

Can I make this lasagna without meat?

Yes, there is a vegetarian version of this recipe. Leave out the ground beef and sausage and sauté mushrooms, zucchini, spinach, and bell peppers with the onions and garlic and other vegetables. Mushrooms are suggested because of their taste and texture. Follow other recipe instructions to complete the dish, using layers of ricotta cheese and Pecorino Romano cheese with the noodles.

Can I use ground turkey instead of beef?

The article refers to ground turkey but does not provide information about substitutes. Meat sauces in the published recipe call for ground beef and Italian sausage. Other types of meat used in place of ground beef will alter the flavor and texture of the meat sauce. For the closest match to the published recipe, use the specified meats and techniques for browning.

Why are my lasagna noodles sticking together?

Use a large pot of boiling water and stir the noodles. According to this article, stirring is helpful in cooking unfused noodles, and a small amount of oil may be used. Drain the cooked noodles rapidly and rinse with cold water to halt the cooking process. Fluff or pour the noodles into a bowl, or add a light coating of olive oil.

Tony Bennett’s Mother’s Lasagna With Cinnamon-Spiced Meat Sauce

By Emma CollinsSep 23, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Level

Medium

Jump to recipe

For a large family or holiday meal, this lasagna recipe for 12 serves uses tender noodles baked with a rich tomato sauce and ground beef and Italian sausage mixtures as well as ricotta and Pecorino Romano cheeses. A small amount of cinnamon added to the sauce gives it additional flavor. Layers of cheese in the lasagna firm up for slicing.

Tony Bennett’s Mother’s Lasagna With Cinnamon-Spiced Meat Sauce

Ground beef and Italian sausage are ingredients in the sauce. Onions, garlic, plum tomatoes, tomato paste, and tomato puree are used to thicken the sauce. Fresh basil, salt, pepper, and cinnamon are added to the sauce while it simmers. Ricotta and eggs are mixed to make the filling. Grated Pecorino Romano cheese is added between noodle layers and on top of the dish. Mozzarella is an optional ingredient in the assembled dish.

The sauce at the edges and on the casserole's surface should boil, and the top should be slightly golden in a properly baked casserole. Check that no noodle layers are visible at the edges or anywhere else to keep the noodles from drying out. Drain the ricotta cheese if it seems wet. Let the casserole stand for about 10 minutes before serving to set the layers.

Serve hot with garlic toast or bread to dip in the sauce. Possible side dishes include Caesar salad and a fresh lettuce and cucumber salad. Other recommended side dishes for rich sauces include roasted garlic broccoli, roasted zucchini, sautéed spinach with garlic and olive oil, and lemon green beans.

Why this recipe works

Serves families or holiday guests well, as it says it feeds 12, so this casserole dish is a great option for a crowd.
Fans of Sunday dinner will enjoy the ingredients used in this meal: ground beef, Italian sausage, ricotta, and Pecorino Romano cheese.
Warm cinnamon flavor enhances tomato sauce. Warm cinnamon can allow home cooks to offer lasagna with a familiar flavor using a distinctive detail.
Make-ahead chefs can prepare all components of the meal in sequence: sauce and cheese filling, noodles, and grated cheese.
Picky eaters can enjoy pizza prepared using the usual recipe. Shred some mozzarella cheese on top for extra melted cheese for other diners.
Leftover meals are convenient to eat after 10 minutes to allow noodles and other meal components to firm up.

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add the chopped onions and ground beef, then cook for about 7-8 minutes, stirring until the meat browns evenly and the onions soften.

Remove the cooked beef and onions from the pot and set them aside.

Add another tablespoon of olive oil if the pot looks dry, then add the Italian sausage and garlic.

Cook the sausage and garlic for 3-5 minutes, breaking the sausage into small pieces as it browns.

Return the cooked beef and onions to the pot.

Add the canned tomatoes, tomato puree, tomato paste, fresh basil, ground cinnamon, salt, and black pepper.

Bring the sauce to a gentle simmer, reduce the heat, and cook for about 20 minutes, stirring now and then so it does not stick.

Place the ricotta in a large bowl and drain extra liquid if needed.

Lightly beat the eggs in a small bowl, then mix them into the ricotta until smooth and creamy.

Bring a large pot of water to a boil, add salt, then add the lasagna noodles and stir gently.

Cook the noodles until al dente, about 8-10 minutes, then drain and lightly rinse with cool water.

Lay the noodles flat or toss them with a little olive oil so they do not stick. If using oven-ready noodles, skip boiling and make sure the sauce has enough moisture.

Preheat the oven to 350°F and spread a thin layer of meat sauce in the bottom of a large baking dish.

Add a layer of noodles, one-third of the ricotta mixture, Pecorino Romano, optional mozzarella, and meat sauce.

Repeat the noodle, ricotta, Pecorino, and sauce layers two more times.

Add a final layer of noodles, cover with the remaining meat sauce, and sprinkle with the remaining Pecorino Romano.

Bake for about 45 minutes, until the sauce bubbles around the edges and the top is slightly golden. Cover gently with foil if the top becomes too brown.

Remove the lasagna from the oven and let it rest for about 10 minutes before slicing and serving.

FAQ

Serve garlic bread or toasted bread on the side with a cold salad. Caesar salad and other salads with tomatoes, cucumbers, and a mild dressing offer a nice crunchy complement to lasagna. Other side dishes include sautéed or roasted garlic broccoli, roasted zucchini, sautéed garlic spinach, and sautéed lemon green beans. Side dishes should be small portions served before the lasagna, which is the main dish.

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Dinner Pasta Casseroles Italian Special Occasions Baking

Tony Bennett’s Mother’s Lasagna With Cinnamon-Spiced Meat Sauce

Name: Tony Bennett’s Mother’s Lasagna With Cinnamon-Spiced Meat Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Ingredients: 1 1/4 lb ground beef; 1/2 lb Italian sausage; 2 medium onions; 5 cloves garlic (5-6 cloves); 28 oz canned Italian plum tomatoes; 28 oz tomato puree; 2 cans tomato paste (6 ounces each); 1/4 cup fresh basil; 1/4 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (2-3 tablespoons); 32 oz fresh ricotta cheese (32-40 ounces); 3 large eggs; 1 lb lasagna noodles; 12 oz grated Pecorino Romano cheese; mozzarella cheese (optional); 1/2 cup red wine (optional); dried oregano (optional); fresh parsley (optional); bell peppers (optional); mushrooms (optional); crushed red pepper flakes (optional)

By Emma CollinsSep 23, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Level

Medium

Jump to recipe

Why this recipe works

Serves families or holiday guests well, as it says it feeds 12, so this casserole dish is a great option for a crowd.
Fans of Sunday dinner will enjoy the ingredients used in this meal: ground beef, Italian sausage, ricotta, and Pecorino Romano cheese.
Warm cinnamon flavor enhances tomato sauce. Warm cinnamon can allow home cooks to offer lasagna with a familiar flavor using a distinctive detail.
Make-ahead chefs can prepare all components of the meal in sequence: sauce and cheese filling, noodles, and grated cheese.
Picky eaters can enjoy pizza prepared using the usual recipe. Shred some mozzarella cheese on top for extra melted cheese for other diners.
Leftover meals are convenient to eat after 10 minutes to allow noodles and other meal components to firm up.

Ingredients

Servings12

•1 ¼ lb ground beef
•½ lb Italian sausage
•2 medium onions
•5 cloves garlic (5-6 cloves)
•28 oz canned Italian plum tomatoes
•28 oz tomato puree
•2 cans tomato paste (6 ounces each)
•¼ cup fresh basil
•¼ tsp ground cinnamon
•1 tsp salt
•½ tsp black pepper
•2 tbsp olive oil (2-3 tablespoons)
•32 oz fresh ricotta cheese (32-40 ounces)
•3 large eggs
•1 lb lasagna noodles
•12 oz grated Pecorino Romano cheese
•mozzarella cheese (optional)
•½ cup red wine (optional)
•dried oregano (optional)
•fresh parsley (optional)
•bell peppers (optional)
•mushrooms (optional)
•crushed red pepper flakes (optional)

Instructions

1
Heat 2 tablespoons of olive oil in a large pot over medium heat.
2
Add the chopped onions and ground beef, then cook for about 7-8 minutes, stirring until the meat browns evenly and the onions soften.
3
Remove the cooked beef and onions from the pot and set them aside.
4
Add another tablespoon of olive oil if the pot looks dry, then add the Italian sausage and garlic.
5
Cook the sausage and garlic for 3-5 minutes, breaking the sausage into small pieces as it browns.
6
Return the cooked beef and onions to the pot.
7
Add the canned tomatoes, tomato puree, tomato paste, fresh basil, ground cinnamon, salt, and black pepper.
8
Bring the sauce to a gentle simmer, reduce the heat, and cook for about 20 minutes, stirring now and then so it does not stick.
9
Place the ricotta in a large bowl and drain extra liquid if needed.
10
Lightly beat the eggs in a small bowl, then mix them into the ricotta until smooth and creamy.
11
Bring a large pot of water to a boil, add salt, then add the lasagna noodles and stir gently.
12
Cook the noodles until al dente, about 8-10 minutes, then drain and lightly rinse with cool water.
13
Lay the noodles flat or toss them with a little olive oil so they do not stick. If using oven-ready noodles, skip boiling and make sure the sauce has enough moisture.
14
Preheat the oven to 350°F and spread a thin layer of meat sauce in the bottom of a large baking dish.
15
Add a layer of noodles, one-third of the ricotta mixture, Pecorino Romano, optional mozzarella, and meat sauce.
16
Repeat the noodle, ricotta, Pecorino, and sauce layers two more times.
17
Add a final layer of noodles, cover with the remaining meat sauce, and sprinkle with the remaining Pecorino Romano.
18
Bake for about 45 minutes, until the sauce bubbles around the edges and the top is slightly golden. Cover gently with foil if the top becomes too brown.
19
Remove the lasagna from the oven and let it rest for about 10 minutes before slicing and serving.