lasagna
- 2 tbsp olive oil
- 2 cloves of garlic, pressed
- 1 large onion, finely chopped
- 2 28 oz cans of tomato sauce
- 2 14 oz cans of tomato paste
- 1/2 cup water
- 2 tbsp parsley
- 1 tsp salt
- 2 tsp oregano
- 2 tsp thyme
- 2 tsp basil
- 1/2 tsp pepper
- 1/2 tsp ground cloves (optional)
- 1 cup button mushrooms, sliced (optional)
- 1 kg lean ground beef, friend and drained
- 50 lasagna noodles
- 2 kg mozzarella cheese, grated
- 1 cup grated parmesan cheese
- paprika
In a large sauce pan, heat the oil. Add the garlic and onion and cook until the onions are soft. Stir in the tomato sauce and paste, water and seasonings. Cook covered on low for about 3 hours.
Add the cooked ground beef and cook for another 3 hours.
Cook pasta according to package directions. Drain and rinse thoroughly.
In a 9 X 13 pan, spray cooking oil or coat the pan with oil. Spread some sauce on the bottom, followed a light layer of mozzarella cheese and a light sprinkling of parmesan cheese. Add a layer of lasagna noodles. Repeat the ingredients on the next level, except, turn the lasagna noodles the opposite direction. Trimming of the noodles will be required. Continue to repeat the layers, turning the noodles the opposite direction until you have five layers with the top layer of noodles laying the same direction as the pan. Sprinkle a small amount of mozzarella cheese and parmesan cheese on top. Add a dusting of paprika.
Preheat oven to 350°F. Cover the pan with foil. Bake lasagna for 35 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven, put the foil back on top and let set on the counter for 10 minutes before serving.
Recipe Hints
- You can use spinach lasagna noodles if you prefer
- We don't recommend you use the oven-ready lasagna noodles
- This recipe will make at least two of the 9 X 13 pans, but be prepared to make a smaller additional pan
- Pairs great with a salad or brussels sprouts
- Feel free to freeze any extra lasagnas for another dinner. You can freeze them uncooked to be thawed and cooked later or cook them, then freeze them to be thawed then reheated later.
