I have tried many lasagna recipes. This one from my husband’s mother is still my favorite. It is moist and cheesy, flavorful and delicious. Even after having tried out more ‘gourmet’ types of lasagna, this recipe still stands at the top. I love it! The last time I made it, I doubled it and put it in four 8×8 pans so I could freeze three of them for later. I had to figure out how many noodles would go into each pan, and I think I ended up doing three scant layers of noodles in each pan, and dividing up the meat sauce, riccota sauce, and cheeses accordingly. I can’t remember what I’ve done in the past – maybe just the two layers? It doesn’t really matter how you divide up the layers. Anyway, I recommend that before you get started on the layers, count out your noodles and see how many layers you will need to use up your noodles. (Next time I make this I will pay closer attention and revise this! :) )
By the way, as you can see in the picture, I serve this Lasagna with my Macaroni Grill Rosemary Bread recipe, which has been posted already. It is sooo good!
Mom Walker’s Lasagna
Submitted by Erin ~ The Sisters Cafe
Half of a 1-lb package lasagna noodles
1 to 1 ½ lbs ground beef
1 c. chopped onion
1 28-oz can diced tomatoes (undrained)
2 6-oz cans tomato paste
2 tsp sugar
2 ½ tsp dried basil
¼ tsp pepper
1 15-oz container ricotta cheese
1 egg, beaten
1 Tb parsley flakes
4 c. shredded mozzarella cheese
¾ c. grated parmesan cheese
Prepare lasagna noodles, drain. Cook ground beef and onion. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20 minutes. In a small bowl blend ricotta, egg, parsley, and ½ teaspoon salt. In a second bowl combine the mozzarella and the parmesan cheese.
Put a layer of noodles in a 9x13 pan, a layer of meat sauce, a layer of ricotta mixture and a layer of the mozz/parmesan cheese then repeat all the layers. Cover with foil. Bake at 375° for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.