I have tried many lasagna recipes. This one from my husband's mother is still my favorite. It is moist and cheesy, flavorful and delicious. Even after having tried out more 'gourmet' types of lasagna, this recipe still stands at the top. I love it! The last time I made it, I doubled it and put it in four 8x8 pans so I could freeze three of them for later. I had to figure out how many noodles would go into each pan, and I think I ended up doing three scant layers of noodles in each pan, and dividing up the meat sauce, riccota sauce, and cheeses accordingly. I can't remember what I've done in the past - maybe just the two layers? It doesn't really matter how you divide up the layers. Anyway, I recommend that before you get started on the layers, count out your noodles and see how many layers you will need to use up your noodles. (Next time I make this I will pay closer attention and revise this! :) )
By the way, as you can see in the picture, I serve this Lasagna with my Macaroni Grill Rosemary Bread recipe, which has been posted already. It is sooo good!
Mom Walker’s Lasagna
Submitted by Erin ~ The Sisters Cafe
Half of a 1-lb package lasagna noodles
1 to 1 ½ lbs ground beef
1 c. chopped onion
1 28-oz can diced tomatoes (undrained)
2 6-oz cans tomato paste
2 tsp sugar
2 ½ tsp dried basil
¼ tsp pepper
1 15-oz container ricotta cheese
1 egg, beaten
1 Tb parsley flakes
4 c. shredded mozzarella cheese
¾ c. grated parmesan cheese
Prepare lasagna noodles, drain. Cook ground beef and onion. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20 minutes. In a small bowl blend ricotta, egg, parsley, and ½ teaspoon salt. In a second bowl combine the mozzarella and the parmesan cheese.
Put a layer of noodles in a 9x13 pan, a layer of meat sauce, a layer of ricotta mixture and a layer of the mozz/parmesan cheese then repeat all the layers. Cover with foil. Bake at 375° for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.
lasagna.... drool worthy just the name, but this is indeed a great recipe, with all the needed items highlighted!
ReplyDeleteno need to mess with this recipe at all
Mmmm... I love lasagna! I'll have to try this recipe.
ReplyDeleteThis is similar to my Mom's recipe and I agree that it is the best. Better than in a restaurant.
ReplyDeleteI can't believe I've only now found your blog. The lasagna sounds wonderful. I'll be back more often to see what all of you have been cookin' up. Have a great day. Blessings...Mary
ReplyDeleteMmmm Yum I love Lasagna!!
ReplyDeleteNothing beats a good pan of lasagna!
ReplyDeleteYours looks scrumptious!
Have a wonderful weekend!
Looks delish Erin...comfort food at its finest!
ReplyDeleteI have this posted on my blog as well because it is so classically good!
ReplyDeleteAlthough my kids are only 10 and 7, they're quite meticulous when it comes to their favorite lasagna. I'd like to try this one and see how they'll take basil and parsley in it. Last week, they had a little discussion over which cheese is best for lasagna recipes.
ReplyDeleteI'm always such a wimp when it comes to making lasagna and I just use a jar of spaghetti sauce. I keep thinking I need to try a truly "from scratch" recipe. This looks delicious!
ReplyDeleteThank you for all your wonderful recipes! I recently found your blog and have been excited to try out some new things. I wanted to add that my mom's lasagna recipe has spinach. We use the frozen kind (thawed and drained), and just sprinkle bits of it over each layer of the lasagna. That's one of my favorite parts of that dinner!
ReplyDeleteThis look awesome! I haven't made lasagna in ages...I'll have to try this recipe. It's been ages since I've blogged--I love the look of your blog!!!!
ReplyDeleteI made your lasagna recipe the other night- it is simply THE BEST!!! My husband and kids asked me to make it every week for dinner. Everyone loved it- thanks for sharing all your great recipes
ReplyDeleteDo you change your cooking temp or time if you are baking one that you have frozen?
ReplyDeleteHi Melanie!
ReplyDeleteI don't change the temperature for a frozen pan of lasagna. But I definitely have to add more time.... I usually just 'wing it' on the time. I put the frozen pan of lasagna in the oven, turn the oven on (doesn't necessarily have to be preheated), and then bake it for, oh, about an hour, and then check it. If it's hot in the middle then I will take the cover off and let it bake while I get the table set and everyone gathered. Or if it's still cold in the middle I will bake it for another 20 or so minutes and check again. I really ought to pay better attention next time so I can tell you exactly how long it will take!
Great recipe and freezer worthy. loved it!!!
ReplyDelete[...] Lasagna - this freezer meal takes about 1 1/2 hours to bake, if it goes from freezer to oven. I usually check it just after one hour; if it is still frozen in the middle, I bake it for another half hour. At that point, if it is still slightly cold in the middle, I'll bake it for a little while longer, etc. Chicken & Spinach Stuffed Shells - This recipe already makes 2 9x13 pans, so I don't double this one - I just make four 8x8 pans, serve one for dinner and freeze three for later. I taped these instructions to the outside of the pans: Chicken & Spinach Stuffed Shells (March 2010) •Take directly out of freezer and put in 350° oven (doesn’t necessarily have to be preheated), leaving one layer of foil on top. •Bake ~50 minutes; check to be sure middle is hot. •Take off foil and sprinkle with ½ c. shredded mozzarella and bake an additional 5-10 minutes. •Serve with a green salad, breadsticks, and frozen veggies. [...]
ReplyDeleteIs the frozen pan prebaked or do you freeze it unbaked?
ReplyDeleteI freeze it unbaked. Hope you enjoy!
ReplyDelete