Mama Mozzarella Recipe

Heat a medium saucepan over medium heat and add 2 tbs olive oil. When oil shimmers, add the diced onion and a pinch of salt. Sauté until translucent and tender, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar, the measured salt and black pepper. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered 20–25 minutes, stirring occasionally, until slightly thickened. If sauce becomes too thick, stir in up to 1/4 cup water to reach desired consistency.

Remove from heat, stir in chopped fresh basil, taste and adjust seasoning if needed. Keep warm until assembly.

Prepare filling

In a medium bowl combine the shredded low-moisture mozzarella, ricotta, grated Parmesan, egg, chopped parsley, 1/2 tsp salt, 1/4 tsp black pepper, and the dried Italian seasoning. Mix until evenly combined and set aside.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil.

If using regular lasagna noodles, cook according to package instructions until al dente, drain and lay sheets flat on a lightly oiled tray to prevent sticking. If using oven-ready noodles, skip boiling but separate sheets.

Slice the fresh mozzarella ball(s) into 1/4-inch thick slices. If your fresh mozzarella is very wet, pat slices dry with paper towels to avoid watery layers.

Assemble the lasagna: Spread a thin layer (about 1 cup) of marinara across the bottom of the baking dish. Place 3 lasagna sheets in a single layer, slightly overlapping as needed.

Spoon and spread about one-third of the ricotta-mozzarella filling evenly over the noodles. Arrange a single layer of fresh mozzarella slices over the filling (use about half of the sliced fresh mozzarella). Sprinkle about one-third of the shredded mozzarella and 2 tbsp grated Parmesan over the layer. Spoon about 1 cup marinara over the cheese layers.

Repeat: place 3 lasagna sheets for the middle layer, spread the second third of the filling, add remaining fresh mozzarella slices, sprinkle another third of shredded mozzarella and 2 tbsp Parmesan, and spoon another 1 cup marinara.

Top layer: place remaining 3 lasagna sheets, spread the final third of the ricotta mixture, sprinkle the remaining shredded mozzarella and remaining 2 tbsp Parmesan, and cover with remaining marinara so the top is evenly coated.

Cover the baking dish tightly with foil (spritz underside of foil with cooking spray or tent to prevent cheese sticking). Bake in the preheated 375°F (190°C) oven for 25 minutes.

Remove the foil and bake an additional 10–15 minutes, until the top is bubbly and lightly golden and edges are bubbling.

If you want a deeply browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let lasagna rest, uncovered, 10–15 minutes to set (this makes slicing neater).

Garnish with torn fresh basil leaves and sprinkle red pepper flakes if desired. Let guests serve warm.