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Aunt May's Lasagna Recipe

Aunt May's Lasagna Recipe

Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.—Angie Estes, Elko, Nevada
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing YIELD:12 servings


  • 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


  • 1. 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 tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened.
  • 2. Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
  • 3. Spread a fourth of the sauce in a greased 13x9-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.
  • 4. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts

1 piece: 249 calories, 10g fat (5g saturated fat), 36mg cholesterol, 412mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 16g protein

Reviews for Aunt May's Lasagna

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Reviewed Dec. 11, 2013

"This is my lasagna recipe also, but last year I added the ricotta for the first time and my family loved it! So now I add that along with the two other chesses! Great recipe! We always have lasagna for Xmas dinner with green bean casserole and all the other goodies!"

Reviewed May. 27, 2013

"I use Oven Ready Lasagna Noodles and Cottage Cheese, also use some shredded Parmesan Cheese with the Mozza cheese."

Reviewed Mar. 2, 2013

"Although I love traditional lasagna with the ricotta, my husband does not. This was a delicious and simple recipe (didn't do the olives) that had my husband taking a second helping. Will definitely make again and might try with Italian sausage."

Reviewed Jan. 23, 2013

"I've made a couple of different lasagnas. This was amazing. Simple & delicious. Everyone was looking forward to leftovers the next day. Only thing I changed is I added a cup of water to the sauce, like some other stated the sauce was too thick for my liking. I also added sugar & tons of garlic to mine."

Reviewed Nov. 27, 2012

"very nice recipe , easy to make with a wonderful flavor."

Reviewed Oct. 12, 2012

"My husband doesn't care for lasagna recipes that use ricotta cheese. I found this one and since no one likes olives, I omitted them. At times I will use mushrooms instead. I've also made using whole wheat noodles and ground turkey and my family loves it! We make this recipe often!"

Reviewed Feb. 10, 2012

"I have a different lasagna recipe that I prefer, but it has more steps so I use this recipe when I want an easier lasagna. It's pretty good, but better if you add 1/2 c. or so of water with the tomatoes so it's not as dry"

Reviewed Dec. 3, 2011

"I have made this recipe a few times and we love it. I omit the olives because I'm the only one in my house who likes them, and I usually end up adding extra cheese, but it's always a hit and even my toddler likes it."

Reviewed Jul. 19, 2011

"Pretty good, but not enough sauce. Kind of dry. I added in 8 oz of tomato sauce cause that is what I found in the cupboard. But, ideally, I think I'd add a whole jar of pasta sauce next time. I like juicy lasagna!"

Reviewed Feb. 17, 2011

"So easy to make because you don't have to prepare the ricotta/egg mixture that traditional lasagna requires. Delicious even without all that. My daughter always requests this when she comes home from college."

Reviewed Feb. 14, 2011

"This recipe is awesome, I just made it for Valentines Day, what a total hit!!!"

Reviewed Jun. 26, 2010

"I love traditional lasagna with ricotta cheese, but this was nice for a change of pace."

Reviewed May. 5, 2010

"My hubby hates riccota and cottage cheese. We loved this recipe."

Reviewed Dec. 29, 2009

"My family liked it, but it was not my favorite."

Reviewed Dec. 28, 2009 Edited Sep. 28, 2013

"I make lasagna pretty often and this was a change of pace, if not my family's favorite version."

Reviewed Dec. 10, 2009

"No, you don't have to use the bay leaf, it just really adds a depth of flavor."

Reviewed Oct. 20, 2009

"This was an okay recipe. There was a spice that I did not care for (not sure which)so next time I will change them some. I made the sauce that morning and put in the crock pot for a couple hours and bought the oven ready lasagna noodles so it was quick to make. (don't leave in the crock pot long, mine started to burn after a couple hrs)"

Reviewed Jun. 16, 2009

"Bay Leaf is a "must" in most Italian recipes. I use it in my hamburger/pasta recipes. In fact, sometimes I forget to take the Bay Leaf out and it is a game at our house whoever gets the bay leaf gets to do the dishes!!!!!!! This "tradition" has been carried on for years."

Reviewed Apr. 2, 2009

"Do you have to use the bay leaf?"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.