Thread: ISO a GOOD recipe for Lasagna

I am looking for a good recipe for lasagna. I can find lots of recipes online, but I'd prefer one that you guys have tried and can vouch for. We like really cheesy but without 6 million ingredients. We'd also be interested in any variations of lasagna you may have. I cannot find my "family cookbook" and it's breaking my heart, because it has my grandma's recipe for lasagna that I haven't made in years.
Any help would be appreciated!

This is the recipe I use. Of course I have a hard time making small portions so this is why it is so big. You can freeze part of it & a small piece will actually fill you up really quick.

You will layer all of this in one of the large tinfoil roasting pans. I prefer the ones with the handles.

You can adjust the amounts to the size you want to make.

10 lbs of hamburger. Brown this & mix it with 4 cans of tomato Paste & 6 cans of Tomato sauce. Season with Oregano, basil, garlic pepper, garlic salt & Onion salt. Set aside.

Layer small amount of sauce mix on the bottom & then your lasagna noddles on top. place another layer of sauce mix on top & then top with shredded cheese ( I use a total of 10 lbs of cheese. you can use whatever kind you like)

Keep layering until the final layer is cheese. Cover with tinfoil & bake at 350 degrees for 1 hour or until the noodles look done & lasagna is bubbly & cheese is melted.

Hang on. I have a recipe I've been making for 30 years.

Lasagna

1 1/2 pounds ground beef (or turkey) browned and drained well with
1 small onion
2 6oz. tomato paste (or 1 12oz)
28 oz. can diced tomatoes, use juice if needed
1 teas. salt
3/4 teas. pepper
1/2 teas. oregano
1/2 teas. basil
1/8 teas. garlic
2 cups cottage cheese
8 oz. thinly sliced swiss cheese
9 cooked strips of lasagna, drained and rinsed

Brown & drain beef & onion. Simmer with tomatoes, tomato paste and seasonings 20 minutes.

Layer in greased 13x9 pan:

noodles
swiss cheese
cottage cheese
meat mixture

Repeat for 3 layers. Top with parmesan cheese. Bake uncovered @ 350 for 30-35 minutes.

I've made this a day or two ahead. I've made this and froze it unbaked and made it and froze it after baking, in serving sizes.

I make mine up as I go but I don't use swiss cheese, only parmesean, mozarella, and romano. Jyabird's sauce sounds good enough.

My quick lasagna:

Stuff you need:

2 lbs ground beef or ground turkey
2 lbs. Cottage Cheese
2 lbs. rigatta cheese
2 lbs. Motzarella shredded cheese
2 boxes of Lasagna noodles


2 lbs ground beef or ground turkey, cooked, drained, & let simmer with spagetti sauce (I use cheap stuff... doesn't really matter)

Mix is a big bowl, 2 lbs. Cottage Cheese & 2 lbs. rigatta cheese.

Put a thin layer of spagetti & beef on bottom, then put noodles on top... start layers on the bottom noodles... beef, cheese mixture, & then Sprinkle Motzerella over entire surface, then do another layer & so on...

Don't be skimpy w/ the Motzarella, I cover it pretty well. Also, the dish will cook faster is you pre-cook noodles, but it isn't nesesary.

Cover in Tin foil & bake.

Have fun!

Can I come over for dinner?

Here is mine:

1.5 pounds of Italian Sausage
2 Jars of whatever sauce you like
Box of Whole Wheat Lasagne Noodles
1 Large container of Cottage Cheese or Ricotta
1 10oz brick of Cheddar Cheese
1 10oz brick of Mozzarella Cheese.
(shred the cheeses and mix together)

Cook sausage, drain and add sauce. Put a layer of meat sauce in the bottom of a pan. Layer UNCOOKED noodles then layer in the cottage or ricotta cheese, more noodles, then sauce, then the shredded cheeses, noodles...etc...top with sauce and another layer of shredded cheese.

Cook on 425 for about an hour.

I always make two 9x9 pans and freeze one.

Thanks! You guys rock! I want to make a couple of great big pans of lasagna for my fiance's family reunion next month, and I've never met most of them. (His parents both passed away when he was 15) I don't want to embarrass him or me!