Cook1 hr 20 mins
I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.
- 1 lb ground beef
- 3⁄4 cup chopped onion
- 2 tablespoons salad oil or 2 tablespoons olive oil
- 1 (1 lb) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 cups water
- 1 tablespoon chopped parsley
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder (I use real clove garlic, minced)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon oregano leaves
- 4 ounces lasagna noodles
- 1 lb ricotta cheese
- 8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
- 1 cup grated parmesan cheese
- In large heavy pan lightly brown beef and onion in oil.
- Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
- Meanwhile cook lasagne as directed; drain.
- In 13x9x2" baking pan, spread about 1 cup sauce.
- Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
- Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
- Allow to stand for 15 minutes; cut in squares to serve.
- Makes 8 servings.
- I make this a lot and serve with Italian garlic bread and salad.
- It always gets a rave review, especially if the mozzarella strings with every bite.
I've made a lot of lasagna in my life (so far) and this one is the best! While it's fun to play around with the basic recipe, making this one exactly as stated has earned me compliments like "the best lasagna I've ever had!" I had the old recipe cut out from the the box for years and years, but lost it. THANK YOU for saving this and posting it here...
This is a terrific recipe! I'm not one for cooking a lot, but this is a simple recipe that even I feel comfortable making. I added more spices than the original recipe called for -- more parsley, salt, pepper, fresh garlic, and garlic powder. I also used the Barilla lasagne noodles that you don't have to boil. You just put them in and the moisture from the sauce softens them. This worked out extremely well. The lasagna was tasty, had good texture, and was a real hit! (and it tasted even better served as leftovers.) Thanks Keen5!
This is the recipe my mother used for lasagna for years, I couldn't tell you how many. I'd somehow lost it so I decided to Google and try to find it because I remembered that she, like your mother, had gotten it from the back of a box of Mueller's pasta. This is such a delicious, easy recipe that everyone in my family loves. Thank you so much for posting it!