This lasagna is a pinnacle dish that brings the flavors of old-school Brooklyn Italian cuisine to Gargiulo's. For some, this may be a warm, comforting dish to enjoy during the colder months. For me, this recipe is so much more than a combination of delicious ingredients: it’s a connection to my family's Napoletano Italian roots and the culinary traditions that have been passed down through generations.
Growing up in a third-generation Italian-American family, cooking has always been a central part of life, and this lasagna has graced the table for countless Sunday dinners, family gatherings, and special occasions. (For a sneak peek, visit my Instagram.)
The Sugo Napoletano is a nod to my ancestors, a red tomato sauce that simmers for hours just as my Nonna used to make it. I remember sneaking a bite of her simmering sauce on Sunday mornings with a simple piece of bread. The sauce is the foundation, but the use of ricotta, mozzarella, and Parmigiano in generous layers represents the richness and abundance my family has always celebrated through food.
Preparing this lasagna is more than making people happy through food, but rather a way to honor my heritage and keep those traditions alive. Each time I smell the lasagna baking, it brings me back to my three-year-old self watching my grandparents first create the recipe. It’s so special to share a piece of my family’s history, stories, techniques, and love through each bite.
Chef Matthew Cutolo’s Famous Lasagna
8
servings10
minutes1
hourIngredients
1.5 lbs. 1.5 Lasagna sheets
2 jars 2 Gargiulo’s Tomato Sauce or any 2 jars of tomato sauce for Sugo
2 lbs. 2 Ricotta
1 lb. 1 Mozzarella
1/2 lb. 1/2 grated Parmigiano
Fresh basil
Salt & pepper
Directions
- Preheat your oven to 350°F.
- Bring a large pot of boiling water to a boil.
- Cook the Lasagna sheets for the box directions (about 4 minutes).
- After the pasta sheets are done cooking, add them to an ice bath to cool down.
- Layer sheets on kitchen towels to drain.
- Combine your ricotta with about 1/3 of the grated Parmigiano, salt & pepper to taste.
- To start assembling the lasagna, add a ladle of sauce to the bottom of the pan and spread.
- Add the first layer of pasta sheets covering the bottom.
- Add a ladle of sauce & spread.
- Spoon some of the ricotta filling all throughout, add some of the chopped mozzarella, sprinkle the grated Parmigiano and fresh basil.
- Continue to build these layers, until reaching the top.
- For the top layer, add the sauce, spread and sprinkle with grated Parmigiano.
- Cover with tin foil and bake for about 40-45 minutes.
- For the last 10 minutes, take the tin foil off and create a nice crust on the top.
- Let the Lasagna cool for at least 20-25 before cutting and serving!
- Buon Appetito!
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
