Monday, October 22, 2012

Mom's Lasagna

Right out of the oven
My mom has been making this Lasagna for as long as I can remember. She makes her own meat sauce and doesn't skimp on the cheese. It is usually an all day event but easy to feed a large crowd. I only get it once a year and because it is so fantastic nobodies lasagna even compares. If you have ever had my mom's lasagna then you probably have asked for the recipe. She is now known for it and you know you are special if she is making it the day your are over. I think it is so good because she puts so much love and attention into it. However if you don't like cheese this is not the recipe for you. You can not be lactose intolerant for this dish. If you do try it let me know what you think.

Ready to bake


1 1/2 lb ground beef
salt and pepper
1 onion chopped
2 garlic cloves minced
2 teaspoon dried basil
2 teaspoon oregano
2 teaspoon parsley
3 cans tomato sauce
1 can stewed tomatoes
1 tablespoon sugar
2 tablespoons water
1 cup sour cream
1/2 cup small curd cottage cheese
1 1/2 cups ricotta cheese
1 egg
1 box Barilla lasagna noodles
3 packages of mozzarella sliced
1 cup parmesan cheese


To make the sauce add ground beef to a large stock pot and brown on medium heat. Break it up into small pieces (the trick to this sauce to make sure the pieces are very small) and add salt and pepper, 1 teaspoon basil, oregano, and parsley. Once meat is pretty much done add chopped onion and garlic minced. Cook 2 minutes and then add three cans tomato sauce, 1 can stewed tomato cut into smaller pieces. (I use scissors and cut them up right in the can).

Add another teaspoon of basil, oregano, and parsley and 1 tablespoon sugar. Add water and simmer for all day or around 4 hours. Don't let it boil the sauce needs to cook low and slow. (You can make the sauce the night before if you want.) Once your sauce is ready you can build your lasagna.

Pre heat oven to 350 degrees.

Make cheese mixture in a medium bowl. Add sour cream, cottage cheese, ricotta and egg. Using a whisk mix together well.

Using a 9x13 pan take 3 scoops of sauce to cover the bottom of the pan so noodles don't stick.

1st layer add noodle and make sure bottom is covered. Using a spoon add cheese mixture to cover the noodle. Add sliced mozzarella over the cheese mixture. Add sauce over the mozzarella and then sprinkle parmesan over the top of the sauce.

Repeat this 2 more times. Bake at 350 for 30 minutes or until bubbling. Let sit 10 minutes before slicing.

Check out those layers


  1. I loooooove lasagna :D

    My mom's family has a recipe that I adore (which is hilarious because she's Irish and my Italian side doesn't really make lasagna)

  2. This looks so good. And I agree with your mom... never skimp on the cheese :) Thank you for sharing your family's recipe.

  3. I love love lasagna. It looks wonderful.

  4. Looks great! Thank you for sharing!

  5. I'm soooo far behind in thanking you for contacting me on Tasty Kitchen earlier this summer... but, good things were meant to be, at the right time! Glad I clicked on your blog today -- your Mom's lasagna looks divine!

  6. Best Lasagne I have ever had! It's a must try for sure :)