Wednesday, January 13, 2010


It seems like everyone has that tried and true basic lasagna is mine. It's loosely based on the recipe that is on the back of the San Giorgio lasagna box. It's a classic lasagna, with ground beef, mozzarella and funky ingredients here. I've been making this version for years and it always comes out great.

I actually made it for dinner this week, but in general I leave lasagna making to the weekends when I have the time. My husband was not too happy about me making this on a Tuesday night...until he ate it of course. Then he was OK with the fact that dinner was over an hour late. It was worth the extra trouble for me b/c it also meant plenty of leftovers and less cooking the next day. Lasagna is one of my favorite leftover foods!


1 1/2 pounds ground beef
12 lasagna noodles (I make 2-3 extra in case some break)
1/2 cup onion, diced
2 garlic cloves, minced
1 (28 ounce) jar spaghetti sauce (or 3 cups homemade)
1 (8 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (8 ounce) package mozzarella cheese, shredded, divided
1 (15 ounce) container ricotta cheese
3 eggs
1/4 cup fresh chopped parsley
1/4 cup grated Parmesan cheese
salt and pepper, divided

Preheat oven to 375 degrees F. Cook lasagna noodles according to directions on package. Once cooked, lay them out in a single layer on wax paper.

In a skillet over medium heat season ground beef with the Italian seasoning. Brown the meat and drain. Add the onion and garlic and cook until the onions soften, about 5-8 min. Then add the Spaghetti sauce, tomato sauce, oregano, basil, salt and pepper. Lower the heat to med-low and cook for 15 minutes.

Combine mozzarella and ricotta cheeses in a medium bowl. Add the eggs, parsley, salt and pepper, then mix until all ingredients are combined.

Layer a 9x13 inch baking pan with 1 cup of the meat sauce or just enough sauce to cover the bottom of the pan. Lay 4 lasagna noodles in the pan with edges overlapping. Spread 1/3 of the cheese mixture over the noodles and cover with 1 1/2 cups of meat sauce on top; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with Parmesan cheese and some of the reserved mozzarella.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes, or until lightly browned. Let stand for 10 minutes before cutting.

Make Ahead Directions: Prepare recipe as directed above but do not bake. Cover with plastic wrap first and then with aluminum foil. Refrigerate for up to 24 hours or freeze for up to 2 months. Before cooking remove plastic wrap. You will need to allow additional baking time for refrigerated and frozen lasagna.

Source: San Girogio and Chef Mommy's Kitchen

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