Mom’s lasagna

Mom's Lasagna | Something New For Dinner

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This simplified lasagna is easy to make and can be made in advance, frozen and baked when needed. Add some mushrooms, zucchini or artichoke hearts to the sauce to increase the veggies in this dish.




  • 1 T plus olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 3/4 pound mushrooms or zucchini, sliced (optional)
  • 1 pound hamburger
  • 1 pound sweet or hot italian sausage, casing removed
  • 2 28-ounce cans chopped tomatoes
  • 1/2 cup red wine or water
  • 1 bay leaves
  • 1 t dried basil
  • 1 t dried oregano
  • 2 T chopped fresh parsley
  • 1/2 t red pepper flakes (adjust to your heat preference)
  • Salt and pepper to taste

For the lasagna

  • 1/2 pound regular lasagna noodles
  • 1 pound ricotta
  • 1 pound mozzarella, sliced
  • 1 cup grated parmesan cheese


  1. Saute garlic and onions in a heavy-bottomed pan for 5 minutes. If using mushrooms, add them now and continue sauteing for another 5 minutes, until all the vegetables are cooked.
  2. Add hamburger and sausage. Stir to break up meat into little bits. Continue cooking until the meat is cooked, about 10 minutes.
  3. If adding zucchini, add them now and cook for another 5 minutes. Add the chopped tomatoes, red wine, bay leaf, basil, oregano, red pepper flakes, parsley, salt and pepper. Stir to combine and bring to a boil. Reduce heat to a simmer and cook for an hour, stirring occasionally. Remove from heat.
  4. Heat oven to 350 degrees. Put a ladleful of sauce in the bottom of a 13 x 9 x 2″ pan and spread the tomato sauce so the entire bottom of the pan is lightly covered. Put a layer of noodles on top of the meat sauce.
  5. Spread half the remaining sauce on top of the noodles. Using a teaspoon, scoop up spoonfuls of ricotta cheese and dot over the meat sauce. You will use half the ricotta for this first layer. Then arrange half of the mozzarella slices on top of the ricotta. Now sprinkle half of the parmesan cheese over the mozzarella. Repeat with a second layer of noodles, sauce and cheese.
  6. Use a spatula to gently press down on the surface of the lasagna. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking another 10 to 15 minutes until the top layer of cheese is bubbly and beginning to color. Remove from the oven and let sit 5 minutes before serving.

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