Taste of Home
Aunt May’s Lasagna
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing
YIELD: 12 servings.
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.—Angie Estes, Elko, Nevada
Ingredients
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1 pound ground beef
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1 large onion, chopped
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2 garlic cloves, minced
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1 can (28 ounces) stewed tomatoes
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2 cans (6 ounces each) tomato paste
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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1 bay leaf
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9 lasagna noodles
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1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
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2 cups shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
Directions
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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.
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2.
Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
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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.
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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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