My mouth waters just thinking about this very tomatoey awesome lasagna that is easy and very tasty.
This lasagna, more than anything else, brings back memories of when my mom would cook us something special. It was my favorite thing she made. Originally my mom found this recipe in an old cookbook way out of print called “Cooking for Compliments” by Darlene Vian. It was called Bea’s Lasagna. Over the years I have played around with it a skosh here and there, but the main idea of how it is made has stayed the same. This is not your typical lasagna. It has no mozzarella or a cream sauce. It is basic good comfort food. It uses loads of dried basil and Parsley and really comes together very easily.
When my mom would make this, she would get the sauce simmering and go off to do other things in our home. I would wander past every so often and get a spoon and taste some of the sauce to see if it needed anything……..Ok, well, really, I would go by when mom wasn’t looking and gulp down large spoonfuls because I loved the big chunks of ground beef and the dried basil in the tomato sauce so much. Really…….I could not keep my hands out of it. I’m surprised she had enough sauce to make the lasagna.
This lasagna is not as gooey and wet as you might be used to, but it is how I grew up eating it so I enjoy the difference. Usually, I like to use fresh herbs in most recipes, but not in this recipe. Fresh herbs just don’t have the same flavor that brings back those childhood memories. The dried herbs actually contribute to the thickness of both the sauce and especially the ricotta filling where it helps absorb excess moisture. I have used fresh pasta from my recipe here. I only needed half of the dough. You could make a full recipe and have multiple layers. Traditionally my mom used a box of dried Lasagna noodles. I have described how to use both in the recipe. Use Parmigiano–Reggiano if you can. It will make this lasaga amazing. The flavor greatly improves if you keep it overnight in the fridge and reheat the next day if you have time. But it is awesome when eaten freshly baked.
I baked some sourdough boules just for fun. What could be better than lasagna with some salad and a nice hunk of bread.
I hope you try this, you will be surprised how easy it comes together and it makes amazing leftovers.
This may not have your traditional mozzarella, but it is a great family meal and my favorite lasagna.
- 1/2 recipe fresh pasta, about 3/4 lb
- 1/2 cup grated parmesan, if you can, use Parmigiano-Reggiano
- 2 lbs ground beef
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 6 oz cans tomato paste
- 3 tablespoons dried basil
- 2 tablespoons dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups water
- 1/2 cup red wine, or use water
- 2 cups ricotta cheese, full fat or skim
- 1/2 cup grated parmesan, use Parmigiano Reggiano if you can
- 2 tablespoons dried parsley
- 1 large egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
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If you are making fresh pasta, make the dough before you begin the sauce to give it time to rest.
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In a large skillet brown the ground beef over medium heat until cooked through, stirring to break up the large chunks.
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Drain off the excess fat and liquid, reserving, if desired (you can skim off the fat and use the meat juice underneath as part of the water for the sauce).
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Set aside the cooked ground beef.
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In the same skillet over medium heat add 1 tablespoon of olive oil. Cook the onion until very soft and cooked through, the edges of some of the onion should just start to brown.
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Add the garlic and briefly sauté to cook. You don’t want the garlic to get brown and bitter.
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Return the ground beef to the skillet with the cooked onions and garlic.
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Stir in the tomato paste, basil, parsley, salt, and pepper.
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Pour in the water, the drained off liquid from the beef, if desired, and the red wine. Stir well to combine.
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Bring the sauce to a bubble. Reduce to simmer and cook for 45 minutes.
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Combine the ricotta, Parmesan cheese, dried parsley, beaten egg, salt, and pepper. Set aside.
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Preheat the oven to 350°.
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If using fresh pasta, roll out the pasta into long sheets and cut according to the size of your pan, usually a lasagna pan is 13 X 9. I cut them into 13 X 3-inch strips, but you can use whole sheets and fit them into the pan if desired.
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Blanche several sheets at a time in the boiling pasta pot and layer enough to cover the bottom of the pan.
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If using dried, cover the bottom of the pan with enough cooked pasta sheets to completely cover the bottom.
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Layer about ½ of the meat sauce into the lined pan spreading the sauce out to cover the pasta layer.
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Cover the meat sauce with a layer of cooked pasta making sure it is completely covered.
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Spread all of the ricotta filling over the pasta layer, spreading the filling out to cover the pasta layer.
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Cover the ricotta layer with the remaining pasta. If you have made fresh pasta, you should have just enough. If you have used the dried, you may have plenty.
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Cover the final pasta layer completely with the remaining meat sauce.
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Generously sprinkle (or if using the good stuff in a wedge, generously grate) plenty of Parmesan cheese.
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Bake for 45 minutes or until the Parmesan cheese has melted and started to turn golden brown.
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This lasagna is even better if it is left to cool, refrigerated and reheated in a 350° oven for 30 to 45 minutes the next day. But it is great the day you make it too.
2 thoughts on “My Mom’s Lasagna Is Still The Best”
I did not know you were sneaking spoonfuls! Thought I needed to make more sauce next time.
Mom
LOL well, now you know! Still the best lasagne in the world!
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