Classic Lasagna

Submitted by keen5

"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."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 8

ingredients

• 453.59 g ground beef
• 177.44 ml chopped onion
• 29.58 ml salad oil or 29.58 ml olive oil
• 453.59 g can crushed tomatoes
• 2 (340.19 g) can tomato paste
• 473.18 ml water
• 14.79 ml chopped parsley
• 9.85 ml salt
• 4.92 ml sugar
• 4.92 ml garlic powder (I use real clove garlic, minced)
• 2.46 ml black pepper
• 2.46 ml oregano leaves
• 113.39 g lasagna noodles
• 453.59 g ricotta cheese
• 226.79 g shredded mozzarella cheese (I like it cheesey, so I use more)
• 236.59 ml grated parmesan cheese

directions

1. In large heavy pan lightly brown beef and onion in oil.
2. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
3. Meanwhile cook lasagne as directed; drain.
4. In 13x9x2" baking pan, spread about 1 cup sauce.
5. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
6. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
7. Allow to stand for 15 minutes; cut in squares to serve.
8. Makes 8 servings.
9. I make this a lot and serve with Italian garlic bread and salad.
10. It always gets a rave review, especially if the mozzarella strings with every bite.

Reviews

[Handbright123]

I recognized this recipe right away as the one that USED to be on the back of the Muellers lasagna box back in the 70's. The first time I made this I was 16 years old and had asked my mom if I could have a "dinner party". I invited 8 boys, and one other girl. I followed this recipe as if I were a chemist- leveling every teaspoon, simmering for the exact time- it took me hours! It was the first "complicated" recipe I had ever made. I still make it today, but with one difference. The time I use to cook the pasta has lessened, its too soggy if you follow the directions- cook the lasagna so its really toothy, the baking in the oven will do the rest to make it firm and tender but not mushy. Pasta cooks up differently than it did 40 years ago...

 

[Enfys]

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!

 

[handbright]

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...

 

[bfo4007]

a very tasty and easy recipe, I went for pasta sheets that didn't need pre cooked and the juices from the sauce are enough to cook them. This is definately a recipe I'll use again and was a hit at home.

 

[rangertark]

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!