When I was in 7th grade, my aunt taught me how to make lasagna. I have been making the same lasagna ever since! This is why I think it’s so important to allow our kids to be more hands on and teach them skills that could later develop into their own passions. Over the years, I’ve made a few modifications to this recipe but today I’m sharing the basic recipe along with suggestions to make it more tailored to your family.
Gather your ingredients! Because making lasagna takes a little time to prep, I always make another pan to freeze. This recipe makes 2 pans of lasagna. One is four layered and the other is three. (note: the lasagna box I used didn’t come in multiples of 3 so I had to modify the last layer on the second pan since I was missing one extra lasagna noodle). I also used muenster sliced cheese because I didn’t have swiss cheese on hand.
Cheesy Lasagna:
- 1.5 lbs of ground beef
- box of lasagna noodles
- 1 chopped onion
- 8 oz package of shredded mozzerella
- 8 oz package of shredded parmesan or Italian cheese
- pack of sliced swiss cheese (usually has 8-11 slices)
- fresh mozzerella or any other extra package of shredded cheese
- 2 jars of preferred spagetti sauce
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp oregano
- 2 tsp garlic powder
- (optional) ricotta cheese or drained tofu
- (optional) spinach
Cook all of your noodles according to the directions on the box. I have tried the oven ready lasagna noodles and I prefer the regular because of the thickness of the noodles.
Saute the chopped onions and set aside. Cook your ground meat and add about 1/4 tsp of salt, 1/4 tsp of pepper and 1 tsp of garlic powder. Drain the fat and mix the onions back in after the meat is thoroughly cooked. Pour in the 2 jars of sauce along with the rest of the seasoning which includes 1/4 tsp of salt, 1/4 tsp of pepper, 1 tsp of garlic powder and all of the oregano.
It’s all about layering so put your first row of lasagna noodles down in the pan. If you are using a smaller pan, you can always cut your noodles down to size. Spread on some of the meat sauce like above.
Lay your swiss cheese down along with some shredded mozzerella.
Add another layer of lasagna noodles, sauce and swiss cheese and shredded cheese of any kind. Make sure to generously layer on that cheese! This is where you can add ricotta cheese, or spinach or even mashed up tofu. I know it sounds strange but I’ve used that in place of ricotta many times because they share a similar consistency but better nutritional content. I just make sure to mash it well and season it with some salt and pepper. Just drop some ricotta or tofu for one layer of the lasagna if you choose this route. There really is no wrong way! Just layer noodles, sauce and lots of cheese!
Oh man look at that fresh mozzerella! I used this for the top layer.
This pan is a four layered lasagna with fresh mozzerella on top along with lots of shredded Italian cheese.
Bake at 350 degrees for about 30 minutes up until you see the cheese has melted and it’s bubbling at the top.
Make an extra and freeze for another night when you don’t feel like cooking or give to a friend!
It’s done!!!
Here’s your cheesy, hearty lasagna that will make your people thank you.
Serve with a side salad and some crusty garlic bread because that’s how it’s done son!
Now go make some and enjoy a delicious dinner. You deserve it!
<>< yuni
Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst. John 6:35
- 1.5 lbs of ground beef
- 1 box of lasagna noodles
- 1 chopped onion
- 8 oz package of shredded mozzerella
- 8 oz package of shredded parmesan or Italian cheese
- pack of sliced swiss cheese (usually has 8-11 slices)
- fresh mozzerella or any other extra package of shredded cheese
- 2 jars of preferred spagetti sauce
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp oregano
- 2 tsp garlic powder
- Cook all of your noodles according to the directions on the box.
- Saute the chopped onions and set aside.
- Cook your ground meat and add about 1/4 tsp of salt, 1/4 tsp of pepper and 1 tsp of garlic powder. Drain the fat and mix the onions back in after the meat is thoroughly cooked.
- Pour in the 2 jars of sauce along with the rest of the seasoning which includes 1/4 tsp of salt, 1/4 tsp of pepper, 1 tsp of garlic powder and the oregano.
- Layer the lasagna noodles, meat sauce, swiss cheese and shredded cheese.
- Keep layering until you have 3 or 4 layers. You can mix and add any cheese in between the layers.
- Finish the top with sauce and shredded cheese or fresh mozzarella.
- Bake at 350 degrees for around 30 minutes until you see the lasagna bubbling at the top.
