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Betty’s Lasagna – Harmony Cellars

November 9, 2019

Betty’s Lasagna – Harmony Cellars

By Erin Martin, Marketing Director at Harmony Cellars

Wine Pairing: Harmony Cellars Grandpa Barlogio Zinfandel

This recipe is from Harmony Cellars Co-Owner Kim Mulligan’s Mother, Betty Odell. Betty’s grandfather, James Barlogio, was a founding member of the Harmony Valley Creamery, and Harmony Cellars sits on a portion of his original landholdings. Enjoy this lasagna with a glass of Zinfandel—Grandpa Barlogio’s favorite wine.


2 lbs. Italian sausage, crumbled

2 1-lb. 13 oz cans of plum tomatoes

1 6-oz can of tomato paste

2 cloves garlic, minced

1 large onion, chopped

½ cup parsley, chopped

½ cup red wine salt, pepper & oregano to taste

1 lb. lasagna noodles

1 package sliced mozzarella cheese

1 package ricotta cheese

1 egg beaten parmesan cheese (optional)


Brown the sausage in a heavy skillet. Drain the fat and place the meat on paper towels. Wipe skillet clean and use to soften onion and garlic. Add sausage, wine, tomatoes, tomato paste, parsley, and seasonings. Cover and simmer 1 hour, stirring occasionally. Mix the egg with the ricotta cheese. Cook lasagna noodles according to package directions. When cooked, run cold water over them and separate them on a clean towel. Spray rectangular dish with baking spray. Arrange ingredients in layers in the following order: noodles, ricotta, slices of mozzarella, and sauce mixture. Repeat layer until the dish is full ending with noodles and sauce. Reserve leftover sauce. Refrigerate lasagna overnight then bake at 375° for 45 minutes. Heat the extra sauce and pour it on top of each serving. Sprinkle with grated parmesan cheese, if desired.