Our Favorite Lasagna
photo by Baby Kato
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 lb ground beef, I use ground round
- 1 small onion, diced
- 28 ounces tomatoes, I use petite diced
- 12 ounces tomato paste
- 1 tablespoon sugar
- 1 1⁄2 teaspoons salt, I usually omit this
- 1⁄2 teaspoon oregano leaves
- 1⁄2 teaspoon thyme leaves
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 teaspoon garlic salt, I use garlic powder
- 1 bay leaf
- 14 lasagna noodles
- 2 eggs
- 15 ounces ricotta cheese
- 16 ounces mozzarella cheese, shredded
directions
- In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
- Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
- In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
- Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
- In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.
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Reviews
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I have made many lasagna recipes in my life and this one is a favorite. Other than following Nif's advice about using 1 T. of italian seasoning (in place of the other seasonings) I followed your recipe. I omitted the salt as you do and added 1 t. of garlic salt in place of. I started mine out covered for 1/2 an hour and then removed the foil and sprinkled the rest of the mozza and baked for another 1/2 hour. It's key to let it set for a minimum of 10 minutes. A nice fillling meal for DH and DS's served along with some garlic toast. :-) Made for KK"s Recipetag.~
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This is the recipe i have been using for 25 years. The Good Housekeeping Cookbook was my first cookbook and the one i always go back to, it is falling apart. I use a mix of ground meat, pork, beef and sometimes italian sausage. I add spinach to the ricotta and egg mix too! So yummy. Occasionally I add fresh mushrooms when cooking the meat and onions too. I also always use the fresh lasagna noodles, what a difference this one small change makes! I also use the Italian mix of cheeses instead of just mozzarella. Awesome recipe!
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This is by far my favorite lasagna recipe! I've been using it from the good housekeeping cookbook for many years and have passed it along to my kids. I got mine from my grandma years ago. I often use this sauce in combination with the vegetable lasagne from Jane Brody. This way we get the punch of all those yummy vegetables and this super good sauce. Enjoy.
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Thank you for taking the time to post this recipie. It is a long time favorite and I left my cookbook at my cabin and just wanted a quick glance at the spice amounts, I also make this meatless using veggie layers: yellow squash boiled with onion not too soft, boiled zucchini, colored peppers and mushrooms.I make the sauce the same just without the meat. Layer the veggies as the meat and bake. We find it very delicious! Enjoy!
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Tweaks
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This is the recipe i have been using for 25 years. The Good Housekeeping Cookbook was my first cookbook and the one i always go back to, it is falling apart. I use a mix of ground meat, pork, beef and sometimes italian sausage. I add spinach to the ricotta and egg mix too! So yummy. Occasionally I add fresh mushrooms when cooking the meat and onions too. I also always use the fresh lasagna noodles, what a difference this one small change makes! I also use the Italian mix of cheeses instead of just mozzarella. Awesome recipe!
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Very good and very easy! I let my sauce simmer for 2 1/2 hours before assembling the lasagna. The smell was phenomenal. I used minced garlic instead of garlic powder, left the salt out, and increased the oregano and basil because I had a lb and a half of meat. (Also increased the tomatoes and paste.) Saved some of the sauce in the freezer to serve over spaghetti another night. Thanks for sharing!
RECIPE SUBMITTED BY
lauralie41
United States