Favorite Lasagna Recipe

This is our favorite lasagna recipe. It’s passed down from my mother-in-law, and people love it. What I do a bit different than the recipe calls for is that I don’t do a ricotta cheese. I know that is not very traditional, but our family loves when we do it entirely with mozzarella. Neither my husband nor myself are huge ricotta fans, and this really makes a cheesy, delicious lasagna that anyone can enjoy. When I know that no one else is doing lasagna for a family who has just had a baby or are in need for some reason, this is definitely a go to recipe. I can’t imagine you’d be disappointed.

Lasagna

8 oz. lasagna

1/4 cup vegetable oil

1 1/2 pounds ground beef

1 cup finely chopped onion

3 cloves garlic, minced

2 tsp salt

1/4 tsp pepper

1 1/2 tsp oregano leaves

1 can stewed tomatoes

2 – 8 oz cans tomato sauce

2 lbs mozzarella cheese, shredded

3/4 cup grated parmesan cheese

Option 2: 1 lb of mozzarella and 1 lb ricotta cheese – We substitute out the ricotta for the full mozzarella because we love it. We’re not huge fans of ricotta, but if you are, go for it.

Cook lasagna, drain. Brown meat, onion, and garlic in oil. Add seasonings and mix thoroughly. Add tomatoes and sauce. Mix. Place half of meat mixture in a 9×13 casserole dish. Layer half of lasagna and half o the cheese on top of the meat mixture. Repeat layering. Sprinkle parmesan cheese over top. Bake at 375 for 35 minutes covered with foil. Uncover and bake 10 minutes more.

In the works:

We made this for our dear friends who went to Niger, Africa to be a support team for missionaries serving long term overseas. They went to help strengthen marriage and families there. They have 11 kids (I think I was cooking for 8), and I made one of the smaller ones for our family too.

I always like to write the baking instructions on the foil to make it easy. I also include the recipe so if they like it and want to duplicate it, they don’t need to track me down.