My Famous Lasagna

My Famous Lasagna Recipe

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Kellie Simpson


Every family dinner, every potluck, every church picnic, etc. I get asked to bring lasagna. I always make it the same way with the same ingredients. No variations. that's what makes it mine!


★★★★★ 2 votes



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lasagna noodles, cooked
2 lb
ground beef or chuck
1 jar(s)
ragu pasta sauce w/ mushrooms
2 small
cans sliced mushrooms, drained
1 medium
sweet onion, chopped
1 medium
green pepper, seeded & chopped
1/2 Tbsp
crushed red pepper
1 Tbsp
brown sugar, firmly packed
1 Tbsp
chili powder
2 pkg
shredded pizza cheese (mozzerella & mild cheddar)
1 pkg
herbed feta cheese crumbles
italian seasoning
ground black pepper
seasoning salt

How to Make My Famous Lasagna


  • 1Liberally season ground beef with black pepper, seasoning salt and a few dashes of Italian seasoning. Mix mushrooms, green pepper, onion with beef, cover and cook till veggies are tender. Drain. Add pasta sauce, red pepper, brown sugar, chili powder. Lower heat to a simmer and cover.
  • 2Next boil lasagna noodles in salted water till al-dente. Drain and rinse with cool water.
  • 3Create an assembly area with sauce, noodles, cheeses. Turn oven to 350 degrees to preheat while assembling.
  • 4Begin with a thin layer of sauce on bottom of pan then layer of noodles. Usually three noodles will cover a 9x13 pan. Repeat sauce, sprinkle with feta then shredded cheese then noodles, repeat.
  • 5You will have to eyeball your ingredients to make the ratio work out evenly. Basically you are using 4 layers of sauce and three layers of cheeses & noodles. Your last layer should be shredded cheese & you can sprinkle a little Italian seasoning on top if you like for decoration.
  • 6This recipe completely fills a regular 9x13 pan. Obviously if you have an extra deep lasagna pan that can hold more layers of noodles that would be fabulous, just use less filling between the noodle layers.
  • 7I like the contrast in taste of the feta and the sweet/spicy sauce. If you don't like the taste of feta, I've used cottage cheese before, but I like to wrap it in cheese cloth & squeeze out a lot of the moisture first. Otherwise you end up with soupy lasagna.

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About My Famous Lasagna

Course/Dish: Beef, Pasta
Regional Style: Italian

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