Recipe by Redneck Epicurean
My mom makes this lasagna for our family, usually in the winter. This summer she took it for Homecoming at church and it got rave reviews from everyone. Needless to say, she took home a somewhat clean pan. Serving sizes and yield are approximate, because you'll probably want a couple of pieces. Also, the sauce can be prepared and refrigerated or frozen for later use. You OAMC people could divide it into two 8" pans and freeze one.
Top Review by bmcnichol
We all loved this. I usually don't make lasagna but I was off today and I was in the mood. I followed the recipe other then I only used one tablespoon of garlic, I used petite diced tomatoes and used more then six tablespoons of parm cheese. I cooked mine at 350 for 20 minutes. We all loved this and I will be making again.
- 1 medium onion, chopped
- 2 tablespoons garlic
- 2 tablespoons oil
- 1 lb ground beef
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can diced tomatoes
- 12 ounces water
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon basil
- 1 (8 ounce) box lasagna noodles, cooked
- 4 cups two bags mozzarella cheese (reserve enough to completely cover the top of the lasagna)
- 6 tablespoons parmesan cheese
Directions See How It's Made
- Saute onion and garlic in oil.
- Add meat and brown.
- Add the rest of the ingredients, ending with the basil.
- Simmer on low for about 30-45 minutes.
- To assemble lasagne, layer a small amount of sauce in a 9x13 pan to prevent sticking.
- Place a layer of noodles over the sauce.
- Cover noodles with sauce, then a small amount of the cheeses.
- Layer noodles, sauce, cheeses until pan is full, ending with reserved mozzarella cheese.
- Bake at 350 degrees until cheese is melted but not brown.