Home-Made Lasagna
Built by hand in trays every morning. Ricotta, mozzarella, parmesan, and a meat sauce that sits on the stove for the better part of a day. It comes out of the oven still bubbling at the edges, and it's the reason half our regulars never look at the pizza side of the menu.
How it gets made
The sauce starts first. Ground beef and Italian sausage browned down, then crushed tomato, garlic, onion, basil and oregano. It simmers for hours. You can't rush it and we don't try.
Five layers, built by hand. Pasta, ricotta mixed with egg and parmesan, meat sauce, mozzarella, and again. Somebody stands there and does it one tray at a time.
Baked, rested, then finished. The trays bake in the morning. Your portion goes back in the oven when you order it, so the top browns and the cheese goes molten again.
Served with garlic bread. Comes with it, no upcharge. You'll want it for the sauce left in the dish.
Sizes and prices
Family trays and catering pans need a day of notice. We can send them out hot or cold with baking instructions if the party isn't until tomorrow. See catering.
About this dish
Is it really made here?
Every tray. Nothing shows up frozen or portioned. If you come in before eleven you can usually see somebody layering them.
Is there a vegetarian version?
Our standing vegetarian baked pasta is the baked ziti with marinara. For catering or a group order we'll make a vegetarian lasagna with about a day of notice.
Is it on the buffet?
Some days, not every day. Baked ziti is the pasta that runs most often. Buffet details.
Does it reheat well?
Better than most things. Three hundred and fifty degrees, covered with foil, twenty minutes. Skip the microwave if you have the patience.
The first pizza place in McKinney. Still family run, still the same 1969 crust.
Visit
2107 W Eldorado Pkwy
Suite #110
McKinney, TX 75070