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Aunt May’s Lasagna

Total Time

Prep: 1 hour Bake: 35 min. + standing

Makes

12 servings

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

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 shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

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 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.

Nutrition Facts

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

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