Everyone has their own way of making lasagna. I thought I would share the two ways I make mine. One is the long, drawn-out version; the other is the quick and easy version. My kids love both. It’s one of the few things my son will eat a second helping of. The long version is the one I learned how to make when I started cooking MANY years ago. The short version I came up with when my kids started getting past the baby/toddler stage. Either one can be premade and frozen; the easiest way to do that is in a disposable foil pan.
Lasagna – The Long Version
Brown 1 lb ground beef and 2 cloves of garlic, chopped.
- 6 oz can tomato paste
- 1 15 oz can tomatoes
- 1 tsp. salt
- 3/4 tsp. pepper
- 1/2 tsp. oregano
Cover and simmer 20 minutes.
Cook lasagna noodles according to package directions.
In 11 x 17 oblong baking dish, alternate layers of:
- cooked noodles
- meat sauce
- grated cheese (some use swiss, I prefer mozzarella)
- 12 oz carton cottage cheese (to help stretch, you can mix an egg into the cottage cheese)
Bake at 350 degrees for 20-30 minutes. Makes 6 to 8 servings.
Lasagna – The Quick Version
Brown hamburger with garlic and any seasonings you prefer. You can also use garlic powder if you don’t have fresh garlic on hand.
Add spaghetti sauce, you choice of brand.
Layer in baking dish with Oven Ready Lasagna Noodles, cheeses and meat sauce. I use a combination of mozzarella and Provolone slices.
Bake at 350 degrees for 30 minutes covered, then 10-15 uncovered.
I often serve mine with a salad and garlic bread.