My Mom's Lasagna

My Mom's Lasagna

13

"Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top."

Ingredients

3 h 15 m servings 813 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 813 kcal
  • 41%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 90.2g
  • 29%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1150 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
  5. Bake in a preheated oven for an hour. Remove the foil and bake another half hour.
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Reviews

13
  1. 14 Ratings

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This is very similar to my family's recipe. We do, however, add a few eggs to the ricotta cheese (to help hold the lasagna together) as well as some seasoning, which is why one of the reviewers...

WOW WOW WOW!!! I would give this 10 stars if I could. My mother made this recipe for my birthday party last night and it was amazing! My entire family (even the picky ones) raved over this. T...

I REALLY THINK THIS WONDERFULL LASAGNA IS JUST LIKE MOMS! LOVED IT, LOVED IT, LOVED IT.

Simply delicious! I added 1-1/2 lbs Italian sausage to the recipe after the sauce was cooked. The flavor was outstanding. The only thing I would have done differently was to make extra sauce ...

I used this recipe for the sauce only and the sauce gets five stars from me and yields plenty! I cooked in 1/2 pound of ground beef. Instead of crushed tomatoes I used diced but I pulsed it, in ...

This turned out very yummy. I added some pork sausage to the sauce and froze one pan for later!

This is a wonderful recipe! It was so delicious that it helped me land a new job and convinced my current girlfriend at the time to marry me!

I went strickly by the recipe on this one (except for the wine, I didn't have any). Although next time I will cut it in half, it was a wonderful dish. My family(no kidding) ate it for a week. I ...

It is a great recipe. I used all of the ingredients except for the ricotta cheese and it still turned out wonderful!