vertical spacer


Submitted by:

Justin Waller



Country of Origin:

United States

Cook time:

1 hour and 45 minutes




9 lasagna noodles (fresh rolled is preferable but uncooked is fine)

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup chopped sweet onions
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1 teaspoon fresh chopped basil (dried will work)
1/2 teaspoon fresh chopped oregano (dried will work)
1/2 teaspoon sugar
2 to 3 cloves fresh minced garlic
1/2 teaspoon salt

Cheese Mixture:
1 15-ounce container ricotta cheese
2 eggs, beaten
1 1-pound bag Italian blend shredded cheese
1 cup of shredded mozzarella cheese
1/4 cup of fresh chopped parsley

Ingredients substitutions:

The same recipe can be used without the meat ingredients for a vegetarian lasagna.


1. If not using fresh rolled lasagna noodles, boil noodles to al dente, drain, and set aside
2. In large saucepan, add garlic, onions, and ground meats and cook over medium until meat is browned. Drain, if desired.
3. Add remaining sauce ingredients and bring to a boil. Once boil is reached, lower temperature to simmer and leave uncovered.
4. Cook for 30 to 45 minutes to thicken sauce, stirring every 5 to 10 minutes.
5. In a large bowl, combine all the cheese mixture ingredients, except the cup of shredded mozzarella, and thoroughly mix.
6. In an ungreased rectangular baking dish (large enough to fit 3 full length lasagna noodles side by side) spread 1/2 cup of sauce, enough to lightly coat the bottom of the dish.
7. Place 3 lasagna noodles side by side over the sauce at the bottom of the dish.
8. Spread 1/3 of the cheese mixture and 1/3 of the remaining sauce over the tops of the noodles.
9. Continue to layer noodles, sauce, and cheese mixture two more times until you use all the sauce and cheese mixture.
10. Once layering is completed, spread the shredded mozzarella cheese across the top of the dish.
11. Bake the dish, uncovered, at 350 degrees Fahrenheit for 35 to 45 minutes until cheese is bubbly and begins to brown on the top.

What makes this recipe special?

Lasagna is my favorite thing to eat, and I grew up helping my mother prepare this for our family. I have since modified the recipe to better fit my tastes, and I continue to cook it for guests on occasion.