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Wednesday, February 4

My Favorite Lasagna Recipe

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I've been using the same lasagna recipe for at least 25 years {because "if it ain't broke, why fix it?}. I used to boil my noodles before cooking my lasagna, but when I worked at Golden Grain Macaroni I learned that's not even necessary. If you haven't tried it, you'll love it - no more fishing noodles out of the water & trying not to tear them!

Easy Lasagna
{featured at}
  • lasagna noodles
  • 1 lb. ground beef
  • 1 small onion, chopped
  • garlic powder 
  • 3 1/2 cups tomato juice
  • 3/4 cup water
  • 15 oz. ricotta cheese
  • 1 Tbsp. parsley flakes
  • 6 oz. can tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. oregano leaves
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 8 oz. shredded mozzarella cheese
Brown ground meat with sliced onion & drain. Stir in tomato juice, tomato sauce & spices. Add water {this is added to cook the raw noodles - it's not necessary to boil them in advance}. Simmer the sauce for a little while. Layer in a 9x13 baking dish: half the noodles, ricotta cheese, the rest of the noodles & the sauce. Top with mozzarella & Parmesan cheese. Cover & bake at 350 degrees for 30 minutes. Uncover & bake another 15 minutes. Let cool a few minutes before serving. You can split the recipe into two 8x8 pans & freeze one to bake later if you'd like.

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