Mom's Lasagna

Mom's Lasagna

This is my mother's lasagna, which she based off of my Great Aunt Millie's recipe. We make it every year on my birthday and on all major holidays. It is the best lasagna you'll taste outside of Italy.

Prep Time



Total Time






box Lasagna Noodles
tablespoons oregano (or enough to cover bottom of the pot)
lb chopped meat
package mozzarella cheese
jar ricotta cheese
teaspoon basil
teaspoon chopped onion
teaspoon black pepper
teaspoon ground red pepper
tablespoon garlic
cup vegetable oil
tablespoon parmesan cheese
large egg
cans tomato puree
cans tomato paste
can water
1 1/2
cups bread crumbs
  1. Sauce: Pour 1/4 cup vegetable oil in a big pot. Combine, oregano (make sure it covers the bottom of the pot), basil. chopped onion, black pepper, crushed red pepper, and garlic. Let it simmer as you open the cans of tomato paste and puree. Pour the paste and puree into the pot. Use the puree can to add water to the sauce. Stir. Let simmer for 2 hours, stirring occasionally.
  2. Noodles Boil a large pot of water and add a little vegetable oil so the noodles do not stick together. Once the water has come to a boil, add the noodles and cook them until they are half way done (not limp but not crunchy).
  3. Chopped Meat: To make meatballs out of the chopped meat mix the meat with 1 egg and 1 cup of bread crumbs. Fry the meatballs until they are no longer red. Let them sit on a paper towel for a half hour, then add it to the sauce. Two hours later, take the meatballs out of the sauce and mash them.
  4. Ricotta Cheese: Pour the ricotta cheese out of the jar (container???) and into a medium sized bowl. Add 1 egg, 2 tablespoons of Parmesean cheese, and a 1/2 a cup of bread crumbs. (You can also add a little chopped onion, basil, and crushed red pepper.) Mix and refrigerate.
  5. Putting it all together: Cover the bottom of the pan with sauce. Place a layer of noodles on top of the sauce. Cover that layer with the ricotta (use a spoon to place the cheese and spread it) and a little sauce. Next, place another layer of noodles over the cheese. Then, put some of the crushed meatballs on top of that, following that with another layer of noodles. Do another layer of ricotta and sauce, followed by a final layer of ricotta, sauce, and crushed meatball. Top with slices of mozzerella and sauce. Sprinkle parmesean cheese and oregano on top.
  6. Place in the oven and cook at 350 degrees for an hour or until the mozzarella is melted.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To reduce cooking time, you can fry up the chopped meat instead of making meatballs. If you choose to do this, pour some sauce in the bowl you keep the meat in. Let it sit for 2 hours.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.