Big Mamma's Italian-American Cooking



My garden is full of tomatoes of all sizes now.  In the Pacific NW, our tomatoes do not ripen until mid-August. Bob goes to the garden every other day to pick lettuce and tomatoes.  Some nights we have tomatoes with basil and sliced garlic with a little extra-virgin olive oil, salt and pepper and a sprinkling of red wine vinegar.

I​zetta's Southern Cooking

I use a combination of Asiago and Parmigiano-Reggiano cheeses in this lasagne. Asiago is similar to Parmigiano because it has a slightly nutty and sweet flavor.

The Ragù is enough for two lasagne or enough for another meal or two with pasta. I start out making the Ragù one to three days before I assemble the lasagne. Many times, I freeze the unbaked lasagne to have another evening. Just remember to bring it out to defrost before baking.

This style of lasagne is also known as Tuscan Lasagne.​


Ham is delicious any time of the year.  It's great for Sunday brunches with Mimosas or Bloody Marys, biscuits, potatoes au gratin, scrambled eggs, deviled eggs, fruit salad, and a delicious spring pie, cake, or squares.

Throw away the honey glaze mix that comes with the ham.  
I don’t think you want maltodextrin or propylene glycol alginate in your glaze.