Show Subscription Form




Aunt May's Lasagna Recipe
Aunt May's Lasagna Recipe photo by Taste of Home

Aunt May's Lasagna Recipe

Publisher Photo
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
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

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.

Directions

  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 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.
  2. Meanwhile, 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 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.
  4. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Aunt May's Lasagna in Taste of Home June/July 2002, p19

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Aunt May's Lasagna

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!

MY REVIEW
Reviewed May. 27, 2013

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Nov. 27, 2012

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT