By Tony Tantillo

CBS 2’s Tony Tantillo cooks up this hearty Italian favorite.

Pizza Roma Lasagna recipe


For the sauce:

    • 4 tbsp extra virgin olive oil
    • 1 carrot, diced
    • 1 onion
    • 1 celery stalk, diced
    • 14 oz ground beef
    • 5 cloves
    • 1 glass white wine
    • Approximately 53 oz. crushed tomatoes
    • Grated Mozzarella cheese
    • Grated Parmigiano cheese
    • Salt to taste
    • Pepper to taste

For  the noodles:

    • Approximately 10.5 oz. white flour
    • 3 eggs


For  the sauce:

    • Place cloves in the onion
    • In a pot sauté celery, onion with cloves and carrot
      with olive.  Then add ground beef and wine, cook until the meat is
      browned.  Add crushed tomatoes, then cover the pot and let the sauce
      simmer on low heat for 1 hour and 30 minutes.

For  the noodles:

    • Combine flour and eggs to create dough.  Once dough is made, roll it out with a rolling-pin and cut into squares to make the lasagna noodles (if you don’t want to make your own noodles, you can buy them pre-made at the grocery store).
    • Cook the lasagna noodles al dente in a boiling pot of
      water (could be cooked in advance).  Add salt to season. Stir often
      to prevent noodles from sticking.  Drain in a colander and place in
      cool water to keep from drying out and sticking together.

For  the lasagna:

    • Butter the bottom and sides of an aluminum tray or
      cooking dish.
    • Add a layer of noodles to the bottom of the dish, then
      add a layer of sauce and a layer of mozzarella & Parmigiano cheese.
      Repeat this step 3-4 times. (If you have extra sauce and cheese at
      the end you can spread it on top)
    • Bake at 375 degrees for approximately 45 minutes.

Allow to cool before serving.

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