Aunt May's Lasagna Recipe

Aunt May's Lasagna Recipe photo by Taste of Home

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Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.—Angie Estes, Elko, Nevada

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Aunt May's Lasagna Recipe

Prep: 1 hour Bake: 35 min. + standing

Yield: 12 Servings

60 35 95

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. 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.

Nutritional 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.

Originally published as Aunt May's Lasagna in Taste of Home June/July 2002, p19