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How To Make the Best Lasagna - My Way

Updated on December 28, 2012
A fresh,piping hot pan of the Best Lasagna - My Way!  We are about to dig in! Source:  Bubba Jasper
A fresh,piping hot pan of the Best Lasagna - My Way! We are about to dig in! Source: Bubba Jasper

Judy's Favorite

Hello, it's me again, Bubba Jasper bringing you another one of our family favorite recipes - Lasagna My Way! This Italian stuff is addictive and yet so very simple to make! The picture above is one pan of two I made that day to take over to my mother-in-law's house for our weekly Tuesday family dinner. You see, we all get together on Tuesday evenings to visit and share a great meal. My wife comes from a very large family and we all enjoy these get togethers to eat and visit with each other! I recommend everyone trying family get togethers more often as life is too short! Enjoy life and each other while we're here!

My sister-in-law Judy absolutely loves my lasagna and asks me to make it often. At this last dinner we all had together she ate 2 plates of lasagna with salad and garlic toast. I said it was addictive! My mother-in-law even gave me props for it saying it was "Muy rico, delicioso!" That means alot to me. I really enjoy family and friends eating and enjoying meals I cook.

The Recipe!

Let's get started:

Lasagna My Way

This recipe will make 2 - 9" X 13" pans of lasagna!

  • 2 lbs or more of ground chuck (I like chuck as I feel it has a good balance of lean and fat for this dish)
  • 1 small yellow onion, chopped
  • 6 cloves of garlic, chopped
  • 2 large cans spaghetti sauce (your choice-use what you like)
  • 4 - 8oz cans tomato sauce
  • 1 - 6oz can tomato paste
  • 1 tsp oregano
  • 1 tsp basil
  • 2 bay leaves
  • 2 - 2 cup packages of grated mild cheddar cheese
  • 2 - 2 cup packages of grated mozzarella cheese
  • 1 small can grated parmesan cheese
  • 2 - 1 lb boxes of lasagna noodles

To prepare the meat sauce:

Brown ground chuck in a large skillet over medium-high heat making sure to break the meat up as small as possible (this makes the sauce easier to level between the lasagna layers). Drain meat in colander and return to skillet. Add in chopped yellow onion and chopped garlic and cook an additional 5 to 7 minutes. Pour in all cans of sauces and tomato paste mixing well. Stir in the oregano, basil, bay leaves and salt and pepper. Cook covered on stove at low to medium low heat stirring occassionally for about 1 to 1 1/2 hours. May have to add a little water as needed to make thinner. You want it to be thick but not too thick! Remove the bay leaves when meat is done.

The noodles:

Bring a large pot of water to boil. Add in a little salt and set in about 12 of the lasagna noodles. Continue boiling and stir frequently until tender (see your package directions). Drain in a colander and rinse with hot tap water (this helps keep the noodles from sticking together). Repeat as needed to make more layers.

It all comes together:

Place a small amount of your meat sauce in the bottom of a 9" X 13" baking dish and spread around to cover bottom, (I like to use glass baking dishes). Place 4 lasagna noodles lengthwise in dish covering the meat sauce, overlapping each one to cover the bottom. Spoon on enough of the meat sauce to spread a thin, even layer over the noodles going all the way out to the edges of the dish. You'll want to cover the entire noodle surface. Sprinkle some of the grated parmesan cheese over the meat sauce. Spread a layer of the cheddar and mozzarella over this. Place 4 more lasagna noodles over this and continue layering as described until dish is full, ending with the grated cheese on the top. Bake in a pre-heated 350 degree oven for 35 to 45 minutes until cheese is bubbly and a little browned or to your liking. Remove from oven and allow to rest for 10 to 15 minutes before cutting and serving.

All you need to enjoy this dish is a nice salad, garlic toast and beverage of your choice. We like iced tea with lemon with this.

I know you, your family and friends will enjoy this dish! We have enjoyed this for years, especially Judy!

As always, my recipes are not written in stone! Tweek this recipe to your liking. Don't be afraid to experiment! Remember to have fun and it will all come out all right!

Food is good! Long live the farmer! Long live the chef! Long live the stove!

Thanks,

Bubba

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