Nonna Victoria’s Lasagna

Nonna Victoria’s Lasagna

Nonna Victoria was the matriarch of the Bove’s family. She grew all of her fresh ingredients right behind what would eventually become Bove’s Café. Little did she know that one day her deep dish lasagna would go on to be famous—appearing on the Food Network’s Throwdown! with Bobby Flay! This one is it, the real homemade deal.

Prep Time: 25 min; Cook Time: 30 – 40 min


2 bags Bove’s Meatballs
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2 jars Bove’s Marinara Sauce
1/3 lb. thinly sliced Mozzarella cheese
¾ lb. ricotta cheese
½ lb. grated Parmesan cheese
¾ cup of cottage cheese
¼ lb. lasagna noodles (about 24 pieces. Don’t forget to criss-cross your noodles)
2 Tbs. fresh chopped Italian parsley
2 Tbs. olive oil

The Day Before: One trick we like to use at home is pouring 2 or 3 jars of Bove’s Marinara Sauce into a pot, adding Bove’s Meatballs (frozen) and then letting that sit in the refrigerator overnight. The meatballs will thaw perfectly and the best part? They’ll absorb all of that great flavor from the sauce.

Cook: Once you’re ready to start making the lasagna, go ahead and bring your lightly salted (to taste) water to boil, add about 2 tablespoons of olive oil, and then cook your lasagna noodles just about to the al dente stage. Once cooked, separate the noodles and drain them on a clean cotton dishtowel.

Preheat: Preheat your oven to 350°.

Prep: Spread a thin layer of Bove’s Marinara Sauce evenly to cover the bottom of your pan. Cover with a single layer of noodles, followed by a layer of each of the three cheeses. Add the now thawed meatballs by crumbling them up by hand and spreading evenly on each layer. Once this is done, spoon a layer of sauce over the whole thing, then another layer of noodles and another layer of each cheese. Continue to build layers, ending with a pasta layer and reserving enough sauce to cover it. Sprinkle mozzarella on the top along with some Parmesan cheese and Italian parsley.

Bake: Bake 30 to 40 minutes, until bubbly and light brown around the edges.

Serve: Let stand for 5-10 minutes before cutting and serving.