Sep 28, 2018
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Absolute best ever LASAGNA

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  • 1 1⁄2 lbs lean ground beef
    1⁄2 lb Italian sausage or 1⁄2 lb ground veal
    1 large onion, chopped
    2 -3 garlic cloves, minced
    1 teaspoon salt
    1 teaspoon fresh coarse ground black pepper
    1 tablespoon dried parsley flakes
    1 tablespoon dried oregano
    1 tablespoon dried basil
    2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
    24 ounces ricotta cheese
    2 eggs, beaten
    1⁄2 teaspoon pepper
    2 tablespoons parsley
    1⁄2 cup grated parmesan cheese
    1 lb mozzarella cheese, divided
    12 -15 lasagna noodles


  1. Brown ground meat, onion and garlic.
  2. Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice; stirring until well mixed.
  3. Cover and simmer 1 hour (or longer,but watch for getting too dry).
  4. Cook lasagna noodles according to package directions; drain and set aside.
  5. Spray a 13 x 9″ baking pan with cooking spray.
  6. Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  8. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
  9. Let sit for 15-20 minutes before cutting and serving.



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