Not-Quite-Italian Lasagna

You know that tedious thing that Americans do where they say “Oh, I’m Italian”, or “Oh, I’m Irish”, when it turns out their family has been in the USA like, 100 years or whatever?

Yeah don’t do that. You’re not Italian or Irish or whatever, you’re American. Your ancestors may have been Italian. But they were probably Polish. Or Swedish.

Who cares? Stop fussing over who came from where. There’s no such thing as “authentic”. There’s no such thing as purity. And there’s no purpose to seeking it.

Same goes for food. Who cares where it comes from? What matters is that it’s good. Make food that tastes good, and enjoy eating it. That’s what matters.

You’ll need the marinara recipe, and the lasagna cheese mix recipe.

Not-Quite-Italian Lasagna

Excellent lasagna, maybe not entirely Italian
Prep Time 2 hours
Cook Time 1 hour
Course Main Course
Cuisine American, Italian


  • 2 casserole pans
  • 1 large cooking pot
  • 1 large mixing bowl


  • 2 lbs lasagna noodles
  • 1 recipe Marinara (see links)
  • 1 recipe Lasagna cheese mix (see links)
  • 2 lbs mozzarella
  • Basil to taste


Preheat oven to 375.

  • Boil noodles and set aside.
  • Chop or mince basil and set aside.
  • Spoon marinara into bottom of casserole pan.
  • Layer noodles on marinara.
  • Spread cheese mix over noodles.
  • Layer noodles on cheese mix.
  • Spoon marinara over noodles.
  • Repeat 3-4 layers until casserole pan is full.
  • End with a layer of marinara. Don't over-fill, you don't want it to boil over.
  • Add mozzarella over marinara.

Cook for 30 to 45 mins until mozzarella is browned.