"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mom's Lasagna Recipe

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This recipe for Mom's Lasagna, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gaynor Beiler
Added: Monday, July 11, 2005


12 lasagna noodles
1 lb. ricotta cheese
1 lb. mozzarella cheese
1/2 c. Parmesan cheese
1 lb. ground meat (beef or sausage)
onion (1/2 small onion)
garlic ( as much as you like, I use 1/2 tsp. minced)
1 28 oz. can Italian tomatoes
1 6 oz. can tomato paste
2 c. water
1 tsp. sugar
1 bay leaf
dash of baking soda

Cook lasagna noodles as directed on box. Drain and set aside. I put mine on wax paper to cool.
Mix ricotta and mozzarella together.
Brown and drain meat, onion and garlic.
In a large saucepan, cook tomatoes, paste, pepper, sugar, water, bay leaf and baking soda. Bring to a boil uncovered. Reduce to a simmer and cook for 1 hour and 15 minutes. Remove the bay leaf. Add the meat mixture to the sauce.
Preheat oven to 325F.
Coat the bottom of a 9 X 13 baking dish with some sauce to coat.
Layer noodles (3), then 1/3 cheese mixture, then 1/4 sauce. Repeat layers twice. End with noodles on top. Cover with remaining sauce and sprinkle with Parmesan cheese.
Cover with foil and bake for 45 minutes to an hour.

Number Of Servings:
Number Of Servings:
a lot
Personal Notes:
Personal Notes:
One of Reba Alden's great recipes.




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