This is my mom’s homemade Italian lasagna and I make it for my family all the time.
I call it Grandma’s Homemade Lasagna because my mom perfected the recipe and passed it down to my family.
This dish can be made the day before and baked before serving.
You can freeze a few 9×13 disposable aluminum pans full of lasagna and bake them for dinner when you’re ready.
Enjoy one of my families favorites!
- 1 pound lasagna noodles
- 1 ½ lbs ground beef
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves chopped garlic
- 3-4 cups ricotta cheese (1-2lb container)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- 1/2 teaspoon ground black pepper
- 3 cups shredded mozzarella cheese
- 4-5 cups tomato pasta sauce
- 1 cup grated Parmigiano Reggiano cheese
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil.
Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium-high heat, cook onions, garlic, and meat until meat is browned and onions are tender.
Drain excess liquid and cool.
Add cooled meat mixture, basil, oregano, salt and pepper to the sauce.
Put a little of the sauce in the bottom of a 9×13 inch-baking dish.
Layer 4-5 noodles in the bottom of the dish.
Spread one third of the ricotta cheese over the noodles.
Spread one third of the meat mixture over noodles.
Sprinkle 1 cup of the mozzarella cheese and 1/3 cup of the Parmigiano cheese on top.
Repeat layering 2 times.
Finish the top with remaining noodles, sauce, mozzarella and Parmigiano cheese.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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