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Aunt May's Lasagna

Aunt May's Lasagna
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.—Angie Estes, Elko, Nevada
12 ServingsPrep: 1 hour Bake: 35 min. + standing

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) stewed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 9 lasagna noodles
  • 1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • In a large saucepan, cook beef and onion over medium heat until meat
  • is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in
  • the tomatoes, tomato paste, basil, oregano, pepper and bay leaf.
  • Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or
  • until thickened.
  • Meanwhile, cook noodles according to package directions; drain.
  • Discard bay leaf from meat sauce. Stir in olives.
  • Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish.
© Taste of Home 2013

2 of 2

Aunt May's Lasagna (continued)

Directions (continued)

  • Top with three noodles and a third of the mozzarella and Parmesan
  • cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
  • Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let
  • stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 249 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 412 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013