It seems like everyone has that tried and true basic lasagna is mine. It's loosely based on the recipe that is on the back of the San Giorgio lasagna box. It's a classic lasagna, with ground beef, mozzarella and funky ingredients here. I've been making this version for years and it always comes out great.

I actually made it for dinner this week, but in general I leave lasagna making to the weekends when I have the time. My husband was not too happy about me making this on a Tuesday night...until he ate it of course. Then he was OK with the fact that dinner was over an hour late. It was worth the extra trouble for me b/c it also meant plenty of leftovers and less cooking the next day. Lasagna is one of my favorite leftover foods!


1 1/2 pounds ground beef
12 lasagna noodles (I make 2-3 extra in case some break)
1/2 cup onion, diced
2 garlic cloves, minced
1 (28 ounce) jar spaghetti sauce (or 3 cups homemade)
1 (8 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (8 ounce) package mozzarella cheese, shredded, divided
1 (15 ounce) container ricotta cheese
3 eggs
1/4 cup fresh chopped parsley
1/4 cup grated Parmesan cheese
salt and pepper, divided

Preheat oven to 375 degrees F. Cook lasagna noodles according to directions on package. Once cooked, lay them out in a single layer on wax paper.

In a skillet over medium heat season ground beef with the Italian seasoning. Brown the meat and drain. Add the onion and garlic and cook until the onions soften, about 5-8 min. Then add the Spaghetti sauce, tomato sauce, oregano, basil, salt and pepper. Lower the heat to med-low and cook for 15 minutes.

Combine mozzarella and ricotta cheeses in a medium bowl. Add the eggs, parsley, salt and pepper, then mix until all ingredients are combined.

Layer a 9x13 inch baking pan with 1 cup of the meat sauce or just enough sauce to cover the bottom of the pan. Lay 4 lasagna noodles in the pan with edges overlapping. Spread 1/3 of the cheese mixture over the noodles and cover with 1 1/2 cups of meat sauce on top; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with Parmesan cheese and some of the reserved mozzarella.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes, or until lightly browned. Let stand for 10 minutes before cutting.

Make Ahead Directions: Prepare recipe as directed above but do not bake. Cover with plastic wrap first and then with aluminum foil. Refrigerate for up to 24 hours or freeze for up to 2 months. Before cooking remove plastic wrap. You will need to allow additional baking time for refrigerated and frozen lasagna.

Source: San Girogio and Chef Mommy's Kitchen

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