Peter’s Pasta and Lasagna Sauce

54 Comments
April 04, 2024
Author:
This post may contain affiliate links. Read our disclosure policy.

So once upon a time, my husband and I lived close to my awesome brother-in-law Peter and his equally cool wife Stephanie. Peter lived in Italy for a couple of years and while he was there, he learned to make fabulous lasagna. Like real Italian lasagna. Now granted, I’ve been about as far out of the country as Disney Cruise Line takes you on a four-night journey, so I’m taking Peter’s word for it here. But I can say that it tastes just like the lasagna I’ve had in little, homey Italian cafes–you know, those ones where you feel like you’re sitting in your Grandma’s kitchen. So take that for what it’s worth.

Anyway, when we lived close to them, they would make this lasagna for special occasions and get-togethers. And then they moved away and I realized I would have to make it myself if I wanted to eat it, like, ever again because when we do see them these days, it usually involves high-stress situations like Ikea on a Saturday or 10 adults and 3 times as many progeny running around the in-laws’ house.
As I was putting this together, it dawned on me that I didn’t even ask if I could post Peter’s famous lasagna recipe and that it was too late to change my plans. So guys, please don’t flog me at the wedding in May. Stephanie, you’re gorgeous. Peter, you’re a genius. And either way, now you’re both semi-famous 🙂 I hope I haven’t screwed it up too badly…
I split this recipe into two parts because a) it can be overwhelming to make the whole lasagna at once, so it really helps to make the sauce a day or two in advance if you need to and b) you can use the sauce by itself on pasta. If you plan on making this for Valentine’s Day, I strongly encourage you to make the sauce ahead of time so you can actually enjoy the day with your sweetie! That is, of course, unless he’s in the doghouse and it’s his turn to do the dishes.
Handsome, Talented, Genius Peter’s (Husband of Gorgeous and Equally Talented Stephanie) Pasta and Lasagna Sauce
1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Now…about the veggies…some men (and I’m sure some ladies) might balk at the idea of vegetables in their Man Food. If you’re not a fan of chunky vegetables in your lasagna,


you could try grating them or tossing them in your food processor and letting Ms. Cuisinart do all the hard work. That way, you’ll still get the hearty flavor and nutrients of the vegetables, but no one really has to know.

Anyway, add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat, and stay tuned tomorrow for the rest of the recipe!
If you’re planning on making lasagna, here are the rest of the ingredients that you’ll need:
–12 no-boil lasagna noodles
–2 1/2 c. milk
–Butter
–1/4 c. flour
–16 oz. tub of Ricotta cheese
–8 oz. shredded Mozarella (plus a little more for on top if you feel the urge)
–4 oz. fresh Parmesan
–1 egg
So what are YOU planning on making for Valentine’s Day dinner? And who’s brave enough to go
out?

Handsome, Talented, Genius Peter’s (Husband of Gorgeous and Equally Talented Stephanie) Pasta and Lasagna Sauce
Ingredients:
1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste
Instructions:

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Now…about the veggies…some men (and I’m sure some ladies) might balk at the idea of vegetables in their Man Food. If you’re not a fan of chunky vegetables in your lasagna, you could try grating them or tossing them in your food processor and letting Ms. Cuisinart do all the hard work. That way, you’ll still get the hearty flavor and nutrients of the vegetables, but no one really has to know.

Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite Recipes, Savoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting Magazine, Better Homes & Gardens, Fine Cooking, The Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. My daughter and her cousins got into quite a debate about whether my spaghetti or my lasagna was best. I did not have the heart to tell them it’s the same sauce (and technically it’s Peter’s). Needless to say, we love this recipe!

    Reply

  2. I can’t rate this recipe but if I could it would get 5 stars! So yummy! I like that it is thick and not overly spiced and very easy to make. I made the lasagna and had extra sauce leftover (was I supposed to?) and just wanted to drink it all but instead I sat with a spoon and ate too much of it. Can’t wait to eat the lasagna. Thanks for another great recipe.

    Reply

  3. I love LOVE this lasagna and wanted to cook this deliciousness for Christmas dinner. However, with the hustle and bustle of Christmas I was hoping there was a trick to “make ahead” the night before and bake in the oven minutes before my guests arrive. Any tips?

    Reply

  4. I love LOVE this lasagna and would like to make this for Christmas dinner. However, Christmas itself is crazy and was hoping there was a way to “make ahead” and store in the fridge the night before…any tips?

    Reply

  5. We love this recipe and make it all the time. Do you think I could can this recipe? I’d love to be able to go to the pantry and just open up a bottle.

    Reply

    1. I’m SURE you could, but I am definitely not a canning expert, especially when it comes to meats. Do you know someone who might know? If not, I can see if I can track someone down for you. :)I

      Reply

  6. I made this with pasta and the ooey gooey peanut better brownies for dessert for a family dinner the other night and both went over extremely well…especially considering I have two very picky eaters for uncles! Topping it all off I sent them home with your peppermint bark popcorn. It was a win, win, win!

    Reply

  9. I saw this recipe in my “Our Best Bites” cookbook, but I’m not sure what to do with the Bechamel Sauce. It tells how to make it in the book, but the instructions for the recipe never say when to use it, at least that I can tell. Hope you can help me!

    Reply

  10. We are going to the beach in a couple of weeks. And I want to bring lasagna as dinner one night and I don’t want to be stuck cooking something as time consuming as lasagna the days I am also trying to pack 3 kids and 2 adults (because apparently, as my husband has proven time and again, he is a terrible packer!). Short question, longer…can I make either the whole thing and freeze it or make the sauce ahead of time and freeze it? I love lasagna and have been on a diet so I’m craving carbs- diet will go on hiatus at the beach!

    Reply

  11. mmmm…mmmm…mmmm! It’s in the oven right now! I had a scoop of sauce left over after putting it together…um…and I ate it all up right then and there, all by its self! Can’t wait to eat more!!!

    Reply

  12. This is the BEST lasagna sauce I have ever made. We ate at an amazing little family owned Italian restaurant in San Francisco years ago. We were a bit lost when we went there, and we’ve never found it again. This fulfilled my craving to go back! 🙂

    Reply

  13. Does the 4 oz. of fresh Parmesan mean 1/2 c. or does the it refer to actual weight of the shredded Parmesan?

    Reply

    1. The actual weight. 🙂 It will translate into roughly 1 cup, but even that depends on how it’s grated.

      Reply

  14. No-boil noodles? Does it say that on the box? I have made lasagna before without boiling the noodles first,is that what you mean?

    Reply

  15. Can you make these with fresh tomatoes? I have a lot in my garden and want to use them up? If so, how many do you think it would take?

    Reply

    1. I’m sure you could, I just don’t know how you’d go about doing it. Keep in mind that the recipe calls for the Italian style tomatoes, so you’d need to get the extra garlic, basil, and oregano in there somewhere, and they’ve also been cooked down. Maybe if you can find a good recipe for canned Italian tomatoes and then go from there? That’s probably my best recommendation. I’m sorry I don’t have more answers! 🙁

      Reply