Lasagna and Pizzelles

Melissa posted on her blog that she wanted, but hasn’t found, “the” lasagna recipe, but is trying one that she found…….her post prompted me to post my Dad’s recipe for lasagna — he was about as red blooded Italian as you can get and made AMAZING lasagna!!! Unless his was better because of his “Italian touch”, it should be good for you, too…..I’m also throwing in a recipe I used to use for Pizzelles – Italian Waffle Cookies – they were my Dad’s favorite and mine, too!!!

Charlie’s Authentic Sicilian Lasagna


  • 2 packages of lasagna noodles (don’t use broken ones)
  • 1 1/2 pound ricotta cheese
  • 1 pound hamburger
  • 1 8 oz package parmesan cheese
  • 1 small package shredded mozzarella cheese
  • 1 large jar of spaghetti sauce of your choice or equivalent amount of home made sauce
  • Cook noodles per instructions for “al-dente”
  • Fry hamburger and drain well
  • Put cooked hamburger in sauce and spice to taste
  • Using a large lasagna pan or deep rectangle cake pan, spread about 1 good laddle full of sauce on bottom of the pan
  • Add one layer of noodles to pan – lay them side by side until bottom of pan is covered
  • Put one thin layer of ricotta cheese on top of noodles. Cheese doesn’t have to cover the whole layer – you can cut the cheese in small slices and place them randomly, if easier for you – whatever you decide
  • Sprinkle a layer of parmesan cheese on top of the ricotta cheese
  • That concludes one layer
  • Repeat layers – sauce, noodles, ricotta, parmesan – in that order to create additional layers until all ingredients are used up or until the pan is full
  • Sprinkle the top with shredded mozzarella cheese
  • Bake at 350 degrees for approximately 1 hour
  • Enjoy!!!


  • 6 eggs
  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 cup oil
  • 4 tsp baking powder
  • 2 Tbsp anise oil
  • 1 Tbsp orange rind
  • 1 Tbsp lemon rind
  • 2 Tbsp orange extract
  • 2 Tbsp lemon extract
  • OPTIONAL – add a little anise seed


  • Mix all ingredients together and blend well
  • Place a small scoop on a hot greased pizzelle iron
  • If using a non-electric pizzelle iron, place over burner on stove and cook a couple minutes on each side – until cookie is slightly brown
  • If using an electic pizzelle iron, cook per instructions on unit until cookie is slightly brown
  • Enjoy!

5 Comments on “Lasagna and Pizzelles

  1. I am definitely trying this one instead! I have never made one with ricotta, always cottage cheese so maybe that’s where I’m going wrong. This sounds very good!

  2. I can’t wait for things to slow down so I can try both of these!

  3. Lasagna recipe very similar to my mom’s. Sprinkling just a bit of garlic powder over the hamburger while it’s cooking is a nice touch.

    Also, after the noodles are boiled, coating them in Italian salad dressing keeps them from sticking and adds more flavor.

    A large plastic container of Ragu’s veggie combination sauce is the best store-bought sauce, ever. I eat it plain with a spoon sometimes!

  4. Charlie always liked Ragu best, too. I prefer the Bertolli Vidalia Onion and Roasted Garlic OR Bertolli Olive Oil and Garlic!!! YUM — these sauces don’t need anything added to them at all………..I season the hamburger with garlic and pepper and that’s all I need for any use of these sauces!

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