Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Mom’s Lasagne

By , from the Culinate Kitchen collection
Serves 8
Total Time 2 hours

Introduction

Though I have yet to meet a lasagne I do not like, when I’m hungry for lasagne it is most often Mom’s simple recipe that I crave. Feel free to substitute fresh pasta sheets or no-boil lasagne noodles if you like.

Ingredients

½ lb. lean ground beef
½ lb. Italian sausage (pork or chicken)
¼ cup chopped onion
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 can (28 ounces) whole peeled tomatoes, chopped
1 tsp. dried sweet basil, crumbled
1 tsp. dried oregano, crumbled
~ Salt and pepper
1 package (8 to 16 ounces, depending on how noodle-dense you like your lasagne) lasagne noodles, cooked and drained
½ lb. mozzarella cheese, grated (part-skim is fine)
1 lb. ricotta or cottage cheese
½ cup grated Parmesan cheese, grated

Steps

  1. Make the sauce: In a large sauté pan, cook the beef, sausage, and onion until the meat is no longer pink and the onion softens. Drain fat from the pan, if any has accumulated. Add tomato paste and sauce, chopped tomatoes, and herbs. Simmer 30 to 60 minutes, until the sauce is thickened and the flavors have melded. Add salt and pepper to taste.
  2. Preheat the oven to 350 degrees.
  3. Assemble the dish: Cover the bottom of a large, shallow rectangular pan with some of the tomato sauce. Over the sauce, distribute a layer of the cooked noodles, then top with ⅓ of the mozzarella cheese and half of the ricotta or cottage cheese. Make another layer, beginning with sauce, topping with noodles, and ending with ⅓ of the mozzarella and the remaining ricotta/cottage cheese. For the final layer, place the rest of the noodles, top with the remaining sauce, and sprinkle with the rest of the mozzarella cheese and all of the grated Parmesan.
  4. Cook the lasagne: Bake lasagne for 30 to 40 minutes, until bubbly and hot. Let cool slightly before slicing into squares to serve.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything