9 Dec

Tonight we had lasagna for dinner! It’s a very simple recipe that my Mom has been using for 30 years! Anyone can do it.


1lb ground beef
16oz of lasagna
1lb of mozzarella cheese
1 medium jar of Ragu (traditional)
1Tbsp Oregano
1Tbsp Basil
1tsp salt
1tsp pepper

Pre heat the oven to 350 degrees.

You’ll need to cook the ground beef in a large pot ( large enough to hold the meat along with the Ragu). Add the salt, pepper, oregano and basil to the meat as your cooking it.

While your cooking the meat, you want to bring a large pot of water to boil (be sure to add about a tsp of salt and a few ounces of olive oil to the water). Once the water is boiling, cook the lasagna noodles until they are done. Be sure not to over cook the noodles as they’ll tend to fall apart if you do. Making it more difficult to build the lasagna.

Once the meat is fully cooked add the entire jar of Ragu, and bring it to a simmer. You’ll want the sauce with meat to simmer for about 10-15 minutes on low heat to help with the flavor.

Shred the entire pound of mozzarella and set aside in the fridge until you’re ready to use it.

Once the noodles are cooked, drain the water and set the noodles aside. You’ll need a 13×9 glass cooking tray.

You’ll start building the lasagna with a layer of noodles first.

Then add a layer of sauce. Only enough sauce to cover all of the noodles. Then a layer of Cheese.. Again, only enough to spread around the noodles/sauce. You don’t need a super thick layer of cheese on any one layer.

Repeat a few times, so that you end up with 3 layers of cheese and sauce. You should have a few pieces of lasagna noodle left over when you are done. Be sure to not use TOO much sauce or too much cheese on any one layer, as you need enough for all of the layers.. But you also don’t want to be left with a ton of sauce or cheese at the end.

Once you have built the lasagna “pie”, place the tray into the oven for 25-30 minutes.

Once the lasagna is done in the oven, remove, and let sit for about 5 minutes. You can cover the tray with aluminum foil if you want.

I’ve found it is easier to cut the lasagna with a sharp, non serrated knife. Make two cuts lengthwise and 3 cuts across the width, dividing the tray into 12 equal sizes of lasagna. Then grab your spatula and dish up a hefty piece!

Mmmm Mmmmm Mmmmmm I haven’t found anyone yet that tells me they don’t like my lasagna! Maybe they’re not being honest…. 😦 I doubt it! 🙂


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