Mamma's Famous Roman Lasagna

Mamma's Famous Roman Lasagna isn't the classic bechamel-and-ragù affair most people imagine. This lasagna is a lighter and unique interpretation of the classic: tender layers of pasta, a velvety tomato-ricotta sauce, plenty of Parmigiano and mozzarella, and the unmistakable flavor of finely minced mortadella.

Mamma's lasagna is really famous. At least among Nicoletta's family, since it's her mom's recipe. Now it has become a huge favorite in our family here in Edmonton, too, because we made it once, and everyone loved it. It is the only lasagna we eat nowadays, as it is lighter and so rich in flavor, plus there is a battle over the crispy edges of the baked pasta. Mamma's Famous Roman Lasagna is a comforting, flavor‑packed lasagna that feels both familiar and wonderfully different-simple ingredients coming together in a way only a Roman mamma could dream up.

HOW IT ALL STARTED

Nicoletta said it all started with her mom's passion for ricotta and her prejudice against using butter. So, in order to replace the bechamel, but wanting to obtain that same creaminess, she thought of blending ricotta in the tomato sauce. And I have to tell you, it makes for the creamiest sauce ever! Moreover, Nicoletta is not fond of ragù and tomato sauces with meat. That is why none in her family ever made ragù for her, but they made sure to have a simple tomato sauce for her pasta.

For this reason, when it came to making lasagna, her grandma and mom came out with this delicious and inventive use of the mortadella, to try and please everybody in the family. Minced and added to the layers with mozzarella and Parmigiano, gives the lasagna an oh-so-tasty flavor, blending with the sauce.

A SPECIAL DISH FOR A SPECIAL DAY

Let's get into this wonderful dish, Mamma's Famous Roman  Lasagna, that Nicoletta's grandma and mom made, and I am truly grateful for. Holidays are always a special day and when that lasagna hits the table nothing but passion and gratefulness can be felt.

MAMMA'S LASAGNA

The first time I tasted it I was going back for seconds and thirds. We were in Italy at the time, my son Joel and I, visiting  Nicoletta in our first years of courtship. It was a small town called Agosta, set in the side of a mountain, with multiple houses lingering on the cliffs of this majestic place. From Nicoletta's mom and dad's window you get a clear view of the lower town and rambling foothills. Absolutely beautiful. Lunch was being prepared and Nicoletta's mom, Tonina had made the lasagna sheets early that morning. Thin golden sheets of pure goodness made by hand with love and passion. My way of doing things. That is when I was brought into the family circle and the secret ingredient of mortadella, plus the ricotta in the sauce was revealed. Tonina said that when she does not have time to make the sfoglie (lasagna sheets), she uses the oven ready ones, like these from DeCecco. 

STAGES OF MAMMA'S FAMOUS ROMAN LASAGNA

• Make the tomato-basil sauce - A simple, aromatic sauce simmered until rich and bright.
• Blend in the ricotta - Transforming the sauce into a silky, Roman-style tomato-ricotta cream.
• Pre-boil the lasagna sheets - Just enough to soften them so they layer beautifully.
• Begin the layering - Pasta sheets, tomato-ricotta sauce, Parmigiano, mozzarella, and the signature touch: finely minced mortadella.
• Build the structure - Repeat the layers, creating depth, flavor, and that comforting Roman warmth.
• Finish the top layer (4th) - Pasta, sauce, Parmigiano, and mozzarella only (no mortadella here) to form a golden, bubbling crown.
• Bake to perfection - Until the edges crisp, the cheese melts, and the whole dish settles into its irresistible, celebratory form.

THE TOMATO-RICOTTA SAUCE, STEP BY STEP

1. Warm the olive oil - Heat a drizzle in a pan to create the base of the sauce.
2. Add the garlic - Use a whole clove, lightly crushed so it perfumes the oil without overpowering it.
3. Pour in strained tomatoes or passata- Mutti brings the bright, clean flavor this sauce deserves.
4. Add fresh basil - Let it gently wilt and infuse the sauce with its aroma.
5. Simmer 25-30 minutes - Cook until the sauce thickens and the flavors deepen into a rich, balanced base.
6. Turn off the heat and let it rest - A brief pause helps the ricotta blend smoothly.
7. Stir in the ricotta - The sauce shifts from red to a soft rosé, becoming velvety and creamy.
8. Enjoy the luxurious texture - This tomato-ricotta cream adds richness and elegance to every layer of the lasagna.

PRE-BOIL THE LASAGNA SHEETS?

Now, there is no need to boil these sheets, they are oven-ready and do soften up. Nonetheless, we boil them a bit because we like the lasagna moist in the layers and those top edges nice and golden and crisp. What we do is pop a few sheets at a time in the boiling water for a few minutes just until slightly tender, then take them out and place them in a bowl of cold water. From there they go on a clean tea towel to dry off. This does take a bit of time, so if time is not on your side, just use the oven ready, but remember to put more sauce on the sheets as they will absorb quite a bit.

READY TO ASSEMBLE

1. The first thing is to get some of that sauce on the bottom of a baking dish.
2. Next, place a layer of the lasagna sheets covering the whole bottom of the dish.
3. Another layer of sauce goes on, then a sprinkling of Parmigiano and mozzarella, then the secret ingredient, minced mortadella.
4. The second layer of lasagna sheets will be put perpendicular to the first so remember which way you had the first layer. This will hold the lasagna together when you cut into it.
5. Repeat with the sauce, Parmigiano, mozzarella, and mortadella steps. Our lasagna is usually only four layers. It keeps the dish light and easy, plus the flavors are all present and not lost. Also, if you know Italian meals, especially around Christmas, there are more dishes to come.
6. The last layer I call it the topper, is just sauce, Parmigiano, and mozzarella. We like to keep the mortadella a secret hidden inside.

BAKING TIME

Bake it in a 375°F oven until everything is nice and golden on top, and you see those edges starting to crisp up. When it is done, take it out of the oven and let it sit a bit. This ensures the lasagna to firm up and not fall apart when you cut into it. That setting time usually has everyone hovering over the lasagna waiting impatiently for it to be ready for serving. The next part is to chop up some fresh basil and sprinkle it on top. Maybe, for the absolute cheese lovers, add some more Parmigiano. Then, enjoy!

A DISH FOR SPECIAL OCCASIONS

Mamma's Roman Lasagna is the dish that appears on the table in the most meaningful days of the year. It's prepared on slow, cozy Sundays and brought out for the holidays that call for tradition: Easter, Christmas, and all those family gatherings where something warm, celebratory, and deeply comforting belongs at the center of the table.

In our family, the moment the sauce begins to simmer, the whole house fills with its familiar aroma. People start arriving, voices rise, and you can feel the anticipation building. Everyone knows what's coming: the dish most awaited, Mamma's lasagna, prepared with love and shared around a full, happy table.

THE FLAVORS

In the end, the flavors are incredible. The pasta al dente, tender, infused with that rich tomato ricotta sauce. The Parmigiano adding acidity and punch to the mix. The fresh mozzarella is oozing with its creaminess and crispness reserved for the top layer. The mortadella, peppery, sweet, running through each ingredient like a velvet glove, deliciously flavoring each bite, having people wonder what is that taste. Normally, a lot of vocal admiration coming from the taste buds. The top gives us gifts of crispy pasta edges and golden goodness, and has everyone wanting seconds and debating thirds. Be prepared, there may be a battle for the edge pieces.

From our family here at SugarLoveSpices to yours, wishing you a most wonderful holiday season.

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We have a vegetarian white lasagna if that is more your thing:

Lasagna "Bianca" with asparagus, peas, and mushrooms

[This post is sponsored by The Italian Centre Shop, we've been compensated but all opinions are our own.]