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Peg Barker


In 1975, my husband was in the Navy and got orders for shore duty in Fallon, NV. Not long after we moved we were invited to dinner with another Navy couple. As we walked into their house, we were hit with a delicious aroma of onions, meat and tomato sauce. She was making lasagna but it was unlike any we had ever eaten. It was wonderful and when I asked for her recipe, she was pleased to share it. Over the last 39 years, I've tweaked the recipe until it's now my own.


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4 - 6
1 Hr
30 Min


  • 1 lb
  • 1 box
    lasagna noodles
  • 1 Tbsp
  • 1 1/2 tsp
  • 1 can(s)
    tomato puree
  • 2 can(s)
    (small) tomato sauce
  • 1 lb
    mozzarella cheese - grated
  • 1 lb
    sharp cheddar - grated
  • 1 small
  • 1 clove
  • 4-6
    eggs - hard boiled
  • ·
    parmesan cheese

How to Make Lasagna


  1. Pre-heat oven to 375 degrees. Lightly spray 9x13 inch pan with cooking spray. Grate mozzarella and cheddar cheeses together.
  2. Boil noodles according to package directions, drain - rinse and cool.
    Hard boil 4 - 6 eggs, cool and slice.
  3. Brown hamburger, small onion and chopped clove of garlic. Add basil and salt. Stir to combine ingredients. Then add tomato purée and sauce to meat mixture, stir and simmer for 30 minutes.
  4. Layer in pan: noodles, sauce, cheeses, then a layer of sliced eggs. Sprinkle eggs with Parmesan cheese and start again with layers. (You will only have one layer of the eggs.)
  5. When done layering, put mozzarella and cheddar cheeses thickly on top. Bake 30 minutes at 375 degrees. Let rest 5 - 10 minutes before cutting with a knife that has been sprayed with cooking spray.
  6. Serve with garlic bread and a salad.

Printable Recipe Card

About Lasagna

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: Italian

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