Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

A recipe handed down for generations in my family. This is easily made and stored to be ready to eat when you are.

Ingredients Nutrition


  1. Brown ground beef in a dab of olive oil. Season with salt, pepper, oregano, rosemary, garlic salt, and Old Bay. Drain.
  2. Add sauce, tomato paste, and water to ground beef. Cover and simmer for 15 minute.
  3. Mix ricotta cheese, egg, and chives with a rubber spatula.
  4. In the bottom of a 13x9 lasagna pan (can be a disposable one), put about 1 cup of sauce mixture to cover the bottom.
  5. Layer uncooked lasagna noodles.
  6. Spread 1/2 ricotta cheese mixture.
  7. Spread 2 cups of mozzarella cheese.
  8. Spread 1/2 sauce mixture to cover all the cheese.
  9. Layer uncooked lasagna noodles.
  10. Spread 1/2 ricotta cheese mixture.
  11. Spread 2 cups of mozzarella cheese.
  12. Spread 1/2 sauce mixture to cover all the cheese.
  13. Sprinkle parmesean cheese on top.
  14. Cover with aluminum foil and refrigerate for 24 hours.
  15. When ready to bake, pre-heat oven to 350 degrees. Cook for 1 hour, uncovered.
  16. Allow to cool for 15 minutes before serving.
  17. Enjoy with a red wine, good salad, and garlic bread.


Most Helpful

This is the best lasanga recipe I have found. Between 3 people it was gone in a under 2 days. need I say more.

saucey1 September 28, 2007

This was a very good recipe that all my guests raved about. I did use ground turkey instead of ground beef and it was also a good way to use up some of the frozen tomato sauce that I made last summer. (My first garden and I planted WAY too many tomatoes lol). One of the reasons I chose this recipe was because you make it the day before. This helped take some of the stress out of getting things ready for guests. Thank you Chef John 1302, I will use this recipe again!

chefmopotts March 06, 2007

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