I have a few different recipes for lasagna, but this is the recipe I come back to time and time again. It is the one my mother made when I was growing up. Lasagna tends to freeze very well. I simply portion it out, wrap in or Saran Wrap then aluminum foil and place in a gallon size freezer bag and label it with the contents and the date. To reheat, simply thaw and heat at 350 degrees F until warmed through, about 30 minutes.

I like to serve lasagna with a green salad on the side.

Lasagna recipe

Mis en place.

1/2 lb. lasagna noodles
2 lbs. lean ground beef
1 medium onion, chopped
3 cloves garlic, minced
12 oz. tomato paste – I used 1-6 oz. no salt added and 1-6. oz. regular
1 cup hot water
2 1/2 t kosher salt
1/4 t pepper
1/4 t basil
2 t dry parsley
2 t Italian seasoning
2 eggs, beaten
16 oz. ricotta cheese
8 oz. grated mozzarella cheese
8 oz. grated swiss cheese
8 oz. grated sharp cheese
Parmesan cheese, grated

Preheat oven to 350 degrees F.

Cook noodles for 15 minutes and drain. Or, place dry noodles in a large, shallow dish and pour boiling water over to cover. let sit for 20 minutes while you prepare the filling. Drain. They will soften and continue to cook when the whole dish is being baked.

Cook beef until almost thoroughly browned. Drain and add onion and garlic and continue to cook until no more red shows on beef.

Break chunks of beef into smaller pieces so lasagna layers will be even. Add tomato paste, water and seasonings. Simmer 5 minutes. Remove from heat and set aside.

I score the meat sauce into thirds so it’s easier to gauge how much to spread on each layer.

In medium bowl, combine thoroughly eggs and ricotta.

I score the ricotta and egg mixture as well for even layer distribution.

In a 2 quart baking dish, place a layer of meat sauce, then layer with noodles and ricotta, swiss, and mozzarella cheeses. Repeat layers. Top with sharp cheese and Parmesan.

Bake for 30 minutes.


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