Everyone thinks they have the best lasagna, but for real, my mom’s is the best. Just ask my sisters. What makes my mom’s recipe different is the sauce. This recipe, Mom’s Lasagna, uses Mom’s Spaghetti Sauce as the basis for the dish.
Timing
Mom’s Lasagna is based on her sauce. I recommend that you already cook this sauce ahead of time, maybe a day or so ahead of time. That way, it has time to meld together and when it comes time to make lasagna, the only active cooking time is the boiling and assembly, which takes only 20 minutes. You still need to bake it, but even then you aren’t actively cooking. If you’re juggling a busy household, you can knock out three things off your to-do list during that time, right? 😉 That makes Mom’s Lasagna fast enough to serve on the weekdays, but it will taste like you spent all weekend on it.
Assembly
The fun part is layering it all together. I use mozzarella that I grate by hand, but you can use the pre-shredded kind, too, making this dish even more simplified.
When done assembling, pop it in the oven for 45 minutes.
All the different types of cheeses blend perfectly together with the rich tomatoey sauce. You also get ground beef and olives in there. I like serving Mom’s Lasagna topped with fresh tomatoes and basil before I bake it, and enjoy this with side salad.
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Mom's Lasagna
Equipment
- 6-quart stock pot
- 5-quart colander
- 3-quart (13"x9") glass casserole dish
Ingredients
- 16 ounce box of regular lasagna noodles
- 4 cups Mom's spaghetti sauce
- 1 pound package of mozzarella cheese, shredded
- 1 pound package of skim milk ricotta cheese
- 14 ounce canned sliced black olives
- 1/4 cup Parmesan cheese freshly grated
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 medium Roma tomatoes seeded and thinly sliced, to place on top before baking
- 1/4 cup fresh basil cut into ribbons for garnish (optional)
- kosher salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Bring about 4-5 quarts of water to boil in a stock pot. Boil noodles according to package (about 10 minutes) and drain in a colander.
- Spray cooking oil on bottom of glass 9x13 baking dish/casserole dish.
- Start layering ingredients. Begin with a little sauce on the bottom.
- Place a single layer of noodles on the bottom, overlapping edges slightly.
- Spread a layer of sauce over that.
- Sprinkle mozzarella over that, about 1/2 cup.
- Place about a spoonful of ricotta in little lumps over the mozzarella, about four rows of three.
- Layer a bit of sliced olive.
- Sprinkle some oregano and basil.
- Repeat those layers two more times. You should have a little extra noodles left over.
- Place in oven and bake for about 45 minutes
Notes
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