1/1 Photo of My Mom's Lasagna (No Ricotta)
1 hr 20 mins
Mom worked and had a house full of picky eaters, so most of what she cooked was low fuss and no frills. You can add fennel seed or red pepper flakes to the sauce if you like.
My Private Note
Units: US | Metric
- 1 lb lean ground beef
- 1 tablespoon onion powder
- 1 (28 ounce) jar traditional style spaghetti sauce
- 1 (15 ounce) can tomato sauce
- 1 teaspoon italian seasoning
- 9 dry lasagna noodles (I cook a few extra just in case a noodle or two self destructs)
- 2 (6 ounce) packages deli-style mozzarella cheese, sliced (you'll need 12 slices total)
- 1/4 cup grated parmesan cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 1Preheat oven to 350 degrees.
- 2Cook lasagna noodles according to package directions.
- 3Meanwhile, brown ground beef in a large skillet; drain fat.
- 4Sprinkle meat with onion powder.
- 5Add spaghetti sauce, tomato sauce and Italian seasoning.
- 6Mix well. Set aside.
- 7Drain noodles.
- 8Spray a 13 x 9 inch baking pan with cooking spray.
- 9Add a layer of sauce to pan.
- 10Top sauce with 3 lasagna noodles.
- 11Top noodles with more sauce.
- 12Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
- 13Top cheese with 3 more noodles, sauce, 6 more cheese slices.
- 14Top cheese with remaining 3 noodles and sauce.
- 15Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
- 16Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
- 17Let sit 10-15 minutes before serving.
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Nutritional Facts for My Mom's Lasagna (No Ricotta)
Serving Size: 1 (191 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 388.8
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 12.5 g
- Cholesterol 96.7 mg
- Sodium 1032.1 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 2.3 g
- Sugars 7.8 g
- Protein 30.0 g
The following items or measurements are not included:
dry lasagna noodles