Not My Mother’s Lasagna

I definitely learned how to make lasagna from my mother, but this version has been changed up over the years. This one is a good friends favorite!

2 cans tomato sauce
1 can whole peeled tomatoes
2 cans tomato paste
3-5 cloves garlic
salt and pepper
1 lb beef
1 lb hot Italian Sausage
1 pkg. frozen spinach, defrosted and drained
1 pkg. lasanga noodles
Ricatta cheese
2 cups mozzerella cheese


For the sauce: brown the beef and sausage mixture. Drain off the fat. Add garlic and saute for 1 minute. Add tomato sauce, whole tomatoes and paste. Add parsley and oregano. Simmer on stove for 1 hour. Add salt and pepper as needed.

Cook lasanga noodles just until them become bendable. Do not drain, leave in pot with water.

For the cheese mixture: In a large bowl, combine spinach, mozzerella, and ricatta.

To assemble: in a large lasagna pan layer sauce, noodles, and cheese at least 3 times. Save some sauce for serving.

Cover with tin foil and cook lasagna for 45 minutes at 350 degrees. Uncover and cover for 15 minutes.

Let set for 15-20 minutes before cutting and serving.


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