Our Favorite Lasagna

lauralie41's Note:

This recipe comes from the Good Housekeeping Illustrated Cookbook and it is the best lasagna recipe we have tried. I don't have any trouble finding the page in my cookbook because it has a few stains and looks worn compared to the other pages. The recipe doubles very easily, I use a 9x13x2-inch glass cake pan and it is always filled to the top. Definitely have to have some good crusty bread to sop up the bit of sauce that is left in the pan!

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 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 ½ teaspoons salt , I usually omit this
• ½ teaspoon oregano leaves
• ½ teaspoon thyme leaves
• ½ teaspoon red pepper flakes
• ¼ 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:

1. 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.
2. Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
3. In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
4. Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
5. 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.

Reviews

[CoffeeB]

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.~

[Jenny Rowan]

I'm so happy to find this recipe! This is the same recipe my mom has made for years and after years of making it myself, I can't find my recipe! I'm making this tonight for my daughter's birthday dinner - it's such a wonderful lasagna and easy to tinker with if you want to give it some personality.

[PleasantNancy]

This is one SUPER recipe....so easy to make and so TASTY!! I made exactly as written and my family and I have enjoyed it all week. The sauce is rich and flavorful and the perfect amount for the dish. I think next time I will cook covered, because the top got a little brown, and remove for the last bit of cooking time. Thanks for this treasured recipe, made for Europe on a Plate, Italy.