I’m calling this Mama’s lasagna even though it’s not really my Mama’s lasagna. It’s not even my Italian grandmother’s lasagna (and I don’t have an Italian grandmother). Nope, the Mama who loves to make this lasagna is my son’s Mama, me!
I like my lasagna tomato-ey, meaty, and delicious! I’m actually pretty crazy about this lasagna and it’s pretty easy to make. Luckily my son seems to be crazy about it too so I have a good excuse to make it often!
1 lb. ground beef
1 lb. sweet Italian sausage (I used chicken sausage)
1 med. onion (diced)
6 garlic cloves (crushed)
1 (6 oz.) can tomato paste
1 large (29 oz.) can crushed tomatos
1 large (29 oz.) can tomato sauce
1 T. sugar
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
1 pkg. oven-ready lasagna noodles– these are a great time-saver! (I like to use Skinner)
2-1/2 cups shredded mozzarella
1/4 cup shredded parmesan
1 15 oz. container ricotta cheese (I used low-fat)
This makes one large lasagna (great for feeding a crowd) or you can make 2 smaller ones (which is what I did this time).
Start by cooking the meat in a pan. After cooking for about 5 minutes, add the onion and garlic.
Once the meat is fully cooked and the onion is tender, combine the meat with the next 7 ingredients in a pot.
It’s best if you let the sauce simmer on low heat for a while with the lid on (the longer the better). I had some extra time so I let mine simmer for a few hours but it could be as little as 10 minutes if you are in a hurry.
When you are ready to assemble your lasagna, start by spraying the pan with nonstick cooking spray. If you want to make 1 big lasagna you can use a 9″x13″ pan and 3 layers of noodles. I used 2 smaller pans (with 2 layers of noodles) so I could freeze one for later.
Spread a thin layer of sauce in the bottom of the pan.
Next, smear some ricotta on the noodles and lay on a layer of noodles.
Sprinkle about a half a cup of shredded mozzarella onto the noodles and then do another layer of sauce.
Repeat the noodles/ricotta/mozzarella layer, then another layer of sauce. If you are making a large lasagna then repeat the layers 1 more time. If you are making the smaller ones, then sprinkle the remaining mozzarella and parmesan cheese on top.
Bake at 350 for about an hour, until it is bubbly and the cheese looks toasty.
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