When I was around 20 years old I thought, "I have never made lasagna. I think I will try it and see how it turns out." Initially I followed the recipe on the box and took out a few things they suggested and added my own. Over time, I have just come up with my own recipe, and even last year I tweaked it again. All of my friends and family just rave about how good my lasagna is for some reason, so I guess they must like it. They usually ask me to make it at family get-togethers and I made it recently for my uncle who had never tried it before and he loves it. So I guess now it has just become a family staple. I usually serve it with some kind of salad, usually Caesar.
- Portion size 12 servings
- Credits : Kimberley Hughes
MethodCombine ground beef, onions and green peppers. Cook until ground beef is well done. Drain grease.
Add chopped garlic, black pepper, cayenne pepper, old bay seasoning, seasoning salt, oregano, ground sage, tomato sauce, tomato paste and water. Stir well and simmer on low heat for 2 hours. Stir occasionally.
During last half hour of sauce simmering, cook lasagna noodles (according to package directions) in a large pot until you're able to pierce it with fork.
In 9 x 13 inch pan, add 4 noodles to make one layer of lasagna noodles. Add a layer of ground beef to cover noodles, then 1 cup of shredded mozzarella cheese and ¼ cup of grated parmesan cheese. Add another layer of noodles, ground beef, another cup of shredded mozzarella cheese and ¼ cup of grated parmesan cheese. Finish off with one more layer of noodles, ground beef and 2 cups of shredded mozzarella cheese and ½ cup of grated parmesan cheese.