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Rating: 4 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.

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Recipe Summary

prep:
2 hrs
cook:
1 hr
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.

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  • Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.

  • In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.

  • Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.

Nutrition Facts

1069 calories; protein 59.6g; carbohydrates 69.1g; fat 62.5g; cholesterol 179.8mg; sodium 2629.2mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 4 stars
04/17/2007
I always add in a tablespoon of flour after it's simmered awhile to make the white sauce a little thicker. Also, on top I add in either swiss, havarti or cheddar cheese on top... mmmmm (underneath is moz cheese as the recipe states) Read More
(25)

Most helpful critical review

Rating: 1 stars
12/17/2007
This lasagna is wonderful. I followed the recipe exactly except I used half hamburger and half Italian sausage. I was able to make three 8x8 pans. one to cook and two for the freezer since I am only cooking for two. I had a little bit of white sauce left over so I spread it on top to keep my top layer of noodles from getting hard. Delicious. Thanks Tammy. Read More
(14)
13 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/17/2007
I always add in a tablespoon of flour after it's simmered awhile to make the white sauce a little thicker. Also, on top I add in either swiss, havarti or cheddar cheese on top... mmmmm (underneath is moz cheese as the recipe states) Read More
(25)
Rating: 4 stars
09/25/2006
This was a very yummy lasagna. I used italian sausage instead of ground beef. It was a perfect dish to make on a cool weekend and the house smelled great will it was cooking and cooling. I will make this dish again! Read More
(20)
Rating: 5 stars
01/19/2008
this was a great lasagna. The white sauce sets it apart from others and makes it creamy and delicious. I used a pound of ground turkey (I always use this instead of red meat) and a pound of italian turkey sausage. I think the red sauce would be a little bland without some sausage. I didn't realize I was out of eggs so I left it out of the white sauce and it was still fine not missed. My family loved this. The kids ate it right up. I will make this my new standard recipe. Read More
(20)
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Rating: 4 stars
12/15/2003
I used this recipe the other night and it was delcious! We had company over for dinner and everyone thought it was a hit. The homemade red sauce is easy to make and the white sauce makes this lasagna special from others I've tried. Next time I make it I will replace the hamburger meat with Italian sausage. Read More
(19)
Rating: 4 stars
03/06/2006
This was the first lasagna I ever made and it was great. The cheese sauce was a little soupy though. I also added crumbled Italian sausage. Read More
(19)
Rating: 5 stars
03/20/2005
This was sooooo delicious! I did feel guilty though because it was so fattening but my guests loved it so it was definitely worth the labor involved. I will use this as my lasagne recipe from now on. Read More
(19)
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Rating: 4 stars
06/09/2009
I'm cooking this right now.. someone noted that the cheese sauce was a little soupy.. in this recipe it calls for a quart of milk... the correction is one quarter cup milk. I just made this mistake and realized how i had to redo this part.. I'm also adding 2 tablespoons sugar to the cheese sauce =) Read More
(19)
Rating: 4 stars
09/09/2010
I used sweet italian sausage instead. Go easy on the rosemary...it was a little overpowering! I might use oregano instead next time. I also found the sauce a little runny I would use less water next time. Read More
(18)
Rating: 4 stars
10/28/2008
It was good. It just didn't have the depth in flavor I was looking for after spending the time. Maybe i have difficult taste buds. However my family did eat it (even the kiddos) so thank you for the recipe Tammy. Read More
(18)
Rating: 1 stars
12/17/2007
This lasagna is wonderful. I followed the recipe exactly except I used half hamburger and half Italian sausage. I was able to make three 8x8 pans. one to cook and two for the freezer since I am only cooking for two. I had a little bit of white sauce left over so I spread it on top to keep my top layer of noodles from getting hard. Delicious. Thanks Tammy. Read More
(14)