This is my favorite lasagna recipe of all times for a few reasons:
- My Grandma W always made this. It's the only lasagna that I've had that's better than mine and mom's.
- It does NOT use Ricotta or Cottage Cheese. Only mozzarella.
- It takes a bit of time to make (I'd say about 2.5 hours, start to finish), but it's totally worth it.
~M
Start by taking a can of tomato paste, tomato sauce, and tomato soup, bay leaves and simmer them for 1 hour. Remove bay leaves.
About 45 minutes in, fry your ground beef with onion and garlic.
Add ground beef to tomato mix and simmer for 30 minutes.
About 15 minutes in, boil 6 lasagna noodles. Drain.
At this time you can also slice your mozzarella cheese.
Layer in 10x13 pan: 1/2 noodles, 1/2 beef mix, 1/2 cheese, and repeat. At this point, you can cover and keep in fridge for up to 2 days before baking.
Bake covered for 30 minutes until cooked through and cheese is bubbly.
Lasagna
1 can tomato sauce
1 can tomato paste
1 can tomato soup
2 bay leaves
1.5 # ground beef
1 sm onion, diced
1 clove of garlic, minced
6 lasagna noodles
1 # mozzarella cheese
Simmer tomato products with 2 bay leaves for 1 hour. Remove bay leaves.
Fry ground beef with onion and garlic. Drain.
Add beef to tomato mix, simmer for 30 minutes.
Boil 6 lasagna noodles according to package directions. Drain.
Slice mozzarella cheese approximately 1/8" thick or you can use shredded.
Lay in 10x13 inch, greased pan: 1/2 noodles
1/2 beef mix
1/2 cheese
*repeat
At this point, you can cover your pan and put it in the fridge for up to 2 days.
Bake, covered, 30 minutes or until heated through and cheese is bubbly.
Let cool 10 minutes, slice, serve, and enjoy!
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