Ryan's Mom' Lasagna
Ready In: 48 hrs 30 mins
Serves: 12
Ingredients
Sauce
- 1 lb hamburger
- 2 cups chopped tomatoes (I just chopped up a couple tomatoes and call it good)
- 1 (10 3/4ounce) can tomato soup
- 1 (12 ounce) can tomato paste
- 1 (29 ounce) can tomato sauce
- 2 garlic cloves, minced
- 1 onion, chopped
- 1⁄4 cup of chopped celery (approx. to get in the nutritional facts)
- 1⁄4 cup chopped green pepper (approx. to get in the nutritional facts)
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 lb Italian sausage (optional)
- 1 lb fresh mushrooms (optional)
- 2 tablespoons garlic butter (optional)
The rest
- 24 ounces cottage cheese
- 1 lb lasagna noodle
- 2 lbs mozzarella cheese
- cooking spray
Directions
- Combine All the sauce ingredients in a large sauce pan and simmer for at least 6 hours. The longer you cook the better. *Ryan's mom would simmer it for 2 days for about 5 hours a day and make the Lasagna on the third day after warming it on the stove top.
- When you are ready to make the lasagna start by preheating the over at 350 and cooking noodles.
- Coat 9x13 pan with cooking spray.
- Layer in the following order:.
- Sauce, noodles, sauce, cottage cheese, mozzarella cheese--Repeat until you run out of ingredients.
- Cook for at least 1/2 an hour (I keep an eye on it and make sure all the cheese is melted).
- Let sit for 15 minutes before serving so that it will stay together better.
- Best when served with Garlic Bread.
- ***Optional ingredients: I cook the sausage and hamburger together and only use half in the sauce and freeze the other half for another time. I saute the mushrooms in the garlic butter and add them as a couple layers with the sauce.
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