Lasagna Recipe

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Amy Alusa


I love Lasagna, and came up with this recipe on my own. I usually don't have access to fresh herbs, so I usually have to use dried. I do also just throw about how much I want in there, but I have tried to be as accurate as I can with herb measurements.This has been extremely well received by family and friends, and is requested often by all. I find that I haven't liked any as well.

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30 Min


45 Min


1 large
onion, minced
1 Tbsp
garlic powder or 2 garlic cloves, finely minced
1 Tbsp
parsley flakes, divided
1 1/2 tsp
basil, dried
1/4 tsp
marjoram, dried
1/4 tsp
oregano, dried
1/8 tsp
rosemary, dried
1/8 Tbsp
thyme, dried
about 3 sloshes of red wine vinegar
2 1/2 bottle
favorite bottle of pasta sauce, i use prego with mushrooms
1/2 lb
breakfast sausage, not patties or links
2 lb
ground chuck or ground beef
1 c
parmesan cheese, divided
1/2 c
brown sugar, loosely packed
1/1/2 lb
mozzerella cheese
16 oz
ricotta cheese
1 pkg
lasagna pasta
eggs, beaten

Directions Step-By-Step

Boil a big pot of water with 2 tablespoon of olive oil, and 1/2 teaspoon of salt if you want it to boil sooner. Cook the lasagna al dente (you can easily cut it with a fork). Do not over cook. Cool for a bit so that you can handle the pasta. Lay each noodle out on a long piece of waxed paper to dry.
In a skillet, saute the onion and herbs, including half of the dried parsley. Reduce heat to medium and add the meat. Brown until well cooked, but not burned. Drain the grease off of the meat. Slosh in the wine vinegar, cook some more (for about 1 minute) and stir it up.
Pour pasta sauce into a dutch oven, heat it up and add the meat mixture and brown sugar. Mix well. Add 1/2 cup of Parmesan cheese and 1/2 cup of the Mozzerella cheese. Mix well until cheeses are melted.
Mix Ricotta cheese, remaining Parmesan Cheese, eggs and remaining parsley. set aside.
Spray a large lasagna pan, metal or glass (about 10 x 14 inches)with vegetable spray. Place lasagna noodles around the edges, dampening edges with water to stick them together. Cover the bottom of the pan with noodles in any formation you choose, just so the noodles are covering the bottom entirely (Again, if you need to seal edges, dampen a little bit with water).
Layer ingredients, beginning with the Ricotta cheese mixture, followed by the sauce, a scant layer of Mozzerella cheese, another layer of noodles, etc. Continue until all ingredients are gone. What ever is left on top (best if it is sauce or Mozzerella cheese)sprinkle remaining Mozzerella on top, completely covering the top. Bake at 350 degrees until cheese is browned and bubbly. Allow to cool about 10 minutes before cutting in squares to serve.
For a dressy variation, you can omit side noodles, and put this all in a spring form pan. Remove the side after allowing to cool for at least 1/2 hour. Slice down the middle and cut slices at a right angle to the center slice, to serve.
This is excellent served with a side of cooked spinach, garlic and parmesan toast(browned on a grill), and a nice green salad.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian
Other Tag: Healthy