This is my mom's lasagna recipe. It is so good. I've never attempted to make another lasagna, because I feel like nothing could measure up. My family grew up eating this; not only is it delicious, but also very nostalgic for me. It's not complicated, but it is a little time intensive. However, it's totally worth it! Even better, you can make a double batch and eat one and freeze the other. This is a great company meal because you can prep it ahead of time and then stick it in the oven when you're ready to eat. It's also a great meal for a mom with a new baby!
I think there are two things that take this lasagna over the top. The first is that you need to let the sauce simmer for an hour or two at least. The first time I made this, we were newlyweds living in a tiny apartment. I read the ingredient list for the lasagna, but not the instructions. I didn't let the sauce simmer at all, so there wasn't much flavor to it. The second thing is the secret ingredient-- pepperoni! I think it's what takes this meal over the top. We serve it with a green salad and garlic bread. It's a crowd pleaser every time!
Heather's Lasagna
serves 8-10
1 lb ground beef
2 mild Italian sausages, casings removed
2 hot Italian sausages, casings removed
4 cloves garlic, minced
1 white onion, chopped
Italian seasoning, to taste
Salt and papper, to taste
1 (12 oz.) can tomato paste
1 (6 oz.) can tomato paste
Water
1 package pepperoni
6 lasagna noodles (I always boil a few more, just in case!)
4 cups shredded mozzarella cheese
Fresh parmesan cheese
Brown the ground beef, mild sausage, and hot sausage with the garlic and onion in a large stockpot. Drain the grease.
Sprinkle on Italian seasoning, salt, and pepper to your liking. Combine both cans of tomato paste with the meat mixture and then fill each can with water once and add to pot. Mix well.
Cut pepperonis in half and add to pot. Simmer for 1 1/2- 2 hours. If the sauce is too thick for your liking, add more water.
Meanwhile, boil lasagna noodles and preheat your oven to 350 degrees.
When the sauce is ready, assemble your lasagna in a 9x13 pan with the following layers: sauce, three noodles, and two cups of cheese. Repeat and end with the mozzarella cheese on top. Sprinkle fresh parmesan on top of the final layer of cheese. (This where I stick it in the fridge if I'm going to serve it later. If I'm freezing it, I cover the top with saran wrap, then foil after it's cooled and throw it in my deep freezer.)
Cover the lasagna tightly with foil and bake for 50 minutes or until heated through. (If your lasagna was in the fridge, you will need to adjust your baking time. If it was frozen, be sure it's fully thawed before you put it in the oven to bake. No one wants lasagna with an ice cold middle!) Remove foil and bake for 10 more minutes or until the cheese is melted and bubbly on top.
Enjoy!
