Lasagna recipe is a family favorite
Everybody knows how to make lasagna, right? Or, if you’re like me, you think you do. Mine tastes OK, but it generally comes out soupy and just not quite the way I think it should.
I was searching through my recipe files recently, found my mother’s lasagna recipe and saw immediately what was wrong with mine; I wasn’t using nearly enough noodles and I was making spaghetti sauce, which is way too thin for the job. This lasagna is thick, hearty and delicious. If you want to change it up, you could use Italian sausage instead of ground beef, experiment with the amount of herbs and try out different kinds of cheese. But if you want to get your basic lasagna-making skills nailed down, this is the recipe for you.
1 pound lean ground beef
½ cup chopped onion
1 small clove garlic
2 15-ounce cans tomato sauce
1 6-ounce can tomato paste
1 teaspoon oregano
½ teaspoon basil
12-ounce carton of cottage cheese, drained
¼ to ½ cup grated Parmesan cheese
8-10 ounces shredded mozzarella cheese
12 cooked lasagna noodle
- Cook the ground beef and onions together until meat is brown. Drain. Add the garlic, tomato sauce, tomato paste and herbs and heat thoroughly.
- Mix the cheeses together thoroughly.
- Spray a 13-inch by 9-inch pan with nonstick spray. Put some meat sauce in the bottom of the pan; add a double layer of noodles and half the cheese. Repeat.
- Bake at 350 degrees for approximately one hour; check on the lasagna after a half hour, then again every 15 minutes or so. ♦