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nana's lasagna..with my twist

(7 ratings)
Recipe by
Deneece Gursky
Miami, FL

Nana's lasagna was the best I ever tasted. The cheeses she used tasted incredible together and noone else i knew used the same blend. But then I started making Nana's lasagna and decided it might just be better with some seasoned beef. (Nana didnt put meat in it) so I added some beef, seasoned to perfection and yummy..Nana's lasagna got kicked up a notch..even she thought so : ) So here is Mine and Nana's Best Ever Lasagna! You're really gonna love it. I make mine in a huge roasting pan cause I have a big family and they love it left over but you can make it in a regular lasagna pan

(7 ratings)

Ingredients For nana's lasagna..with my twist

  • 2 boxes lasagna noodles, cooked al dente and drained and seperated
  • your favorite red sauce (if i am making it last minute i use hunts spaghetti sauces mixed together..2 cans of each garlic and onion, garlic and herb, sausage, garlic and basil,four cheese)
  • 1-32oz container of ricotta cheese and 1/2 of another
  • 2 blocks of muenster cheese
  • 3-16 oz bags of shredded whole milk mozzerella
  • parmesian and romano cheeses grated
  • 1-2 eggs
  • salt pepper and oregano
  • 3 lbs ground beef, chuck or sirloin
  • salt pepper garlic powder minced onion cumin all seasoning and badia complete seasoning

How To Make nana's lasagna..with my twist

  • 1
    Put ground meat in a large fry pan on medium heat and season with all ingredients except oregano. Include just a dash of cumin and some parmesian and romano cheeses. Cook till browned thru and add seasoning to taste.
  • 2
    In a bowl place ricotta and egg, sprinkle with salt pepper and oregano. In seperate bowl shred muenster cheese.
  • 3
    In large roasting pan add a few ladles of sauce, then layer lasagna noodles one over lapping the other a bit until bottom is covered.
  • 4
    Top this with a thin layer of sauce,sprinkle with ground meat mixture, add ricotta cheese by teaspoonfuls about an inch apart from each other, now add a layer of shredded mozzerella and a layer of shredded muenster.Now sprinkle with romano and parmesian, top with a drizzling of sauce over entire layer.
  • 5
    Repeat with another layer of noodles, meat and cheeses as before. continue to top of pan ending with a layer of noodles followed sauce and then grated cheeses (top layer wont have ricotta or meat)
  • 6
    Like I said my pan is huge and I get five layers. You will have to experiment with a smaller pan and may quite possibly get to lasagnas : ) But hey its freezable.
  • 7
    Cover with tented tinfoil and place on a baking sheet to catch sauce and cheese that spills over, place in preheated oven (350 degrees) I usually bake mine for about an hour (Bake till sauce is bubbly and cheese is melted)
  • 8
    Serve with my watercress salad and some garlic bread. and enjoy!!

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