Keep this recipe safe, because it's a real treasure. I've sent it to everyone who welcomed me.

Ouadie Rhabbouron

2.1 Necessary Ingredients

For the Tomato Sauce:

  • 800 g peeled tomatoes (or 1 kg fresh tomatoes, blanched and peeled)

  • 1 onion, finely chopped

  • 2 cloves garlic, minced or crushed

  • 3 tbsp olive oil

  • Salt and black pepper, to taste

  • A handful of fresh basil leaves

For the Cheese Filling:

  • 500 g ricotta cheese (full-fat for best flavor)

  • 1 large egg

  • 100 g grated Parmesan cheese, divided

  • Salt and black pepper, to taste

  • 300 g mozzarella cheese (or scamorza), diced or shredded

For Assembly:

  • 250 g lasagna sheets (no-boil dried or fresh)

  • 50 g butter, softened (for greasing the dish)

  • Extra Parmesan for the top

2.2 Preparation of the Tomato Sauce

  1. Sauté: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.

  2. Simmer: Add the peeled tomatoes, crushing them with your hands or a fork. Stir in salt, pepper, and the basil leaves.

  3. Cook: Reduce the heat to low and let the sauce simmer gently, uncovered, for 20-30 minutes, stirring occasionally, until it has thickened beautifully. Remove the basil stems before assembling.

2.3 Preparation of the Filling

  1. In a medium bowl, combine the ricotta, egg, about 80g of the grated Parmesan, salt, and pepper. Mix until smooth and well-blended.

  2. Dice or shred the mozzarella cheese and set aside.

2.4 Assembling the Lasagna

  1. Prepare: Preheat your oven to 180°C (350°F). Generously butter a large rectangular baking dish (approx. 20x30 cm / 9x13 in).

  2. First Layer: Spread a thin layer of tomato sauce on the bottom of the dish. Arrange a single layer of lasagna sheets to cover the sauce.

  3. Build Layers: Spread a portion of the ricotta mixture over the pasta. Scatter a handful of mozzarella over it, then spoon over a layer of tomato sauce.

  4. Repeat: Continue the sequence: Pasta → Ricotta → Mozzarella → Tomato Sauce. Repeat until you have 3-4 layers, using all your filling. Ensure the final layer is pasta sheets covered generously with the remaining tomato sauce.

  5. Top: Sprinkle the remaining Parmesan and any leftover mozzarella over the top.

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