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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