Mom’s Lasagna

AKA Lou’s Lasagna

Many of the first recipes I’ll be sharing hold a special place in my heart, evoking a sense of “home.” Do you have foods that have that same effect on you? I certainly do, and my mom’s lasagna is one of them. I almost decided against sharing this recipe after experiencing a rough week in the kitchen last week. I had about four failed meals, including a pizza. It seemed like there was something in the air that week. However, this week has been a different story, and I’ve managed to create some pretty great meals!

As a child, I was an extremely picky eater, but this lasagna is sure to please even the most discerning palates. My mom had a very structured cooking routine when I was young. Wednesday was always “Italian” night, and we rotated between this lasagna, spaghetti with Memere Duval’s sauce, spaghetti with Memere Sutton’s sauce, and occasionally a take-out bucket of spaghetti from a local restaurant.

Lou’s Lasagna, named after my mom, is a simple and basic recipe. While it’s easy to make, I sometimes like to add ricotta or other ingredients to enhance it. However, I made the mistake of adding some embellishments to the lasagna pictured here during a week when my cooking abilities were compromised. All I really wanted was a meal that felt like home. I was disappointed with the taste, but my son said it was good! In eating the leftovers, I realized it was good, just not mom’s.

Mom’s Lasagna

Recipe by TriciaCourse: MainCuisine: ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

300

kcal

Ingredients

• 9 Lasagna Noodles

• 1 lb Ground Beef or Turkey

• 8 oz Shredded Mozzarella

• 12 oz Tomato Paste

• 1 lg can Crushed Tomato

• 1 Clove Garlic

• 1/4 c Diced Onion

• 1 tsp Salt

• 1 tsp Pepper

• 1 tsp Sugar

• 1 tsp Parsley Flakes

Directions

• Preheat oven to 350 degrees
• Bring a large pot to a boil and cook 9 lasagna noodles according to the package. Drain and set aside.
• Add ground beef/turkey to pan and break up meat into pieces, until meat is cooked through
• Heat a drizzle of oil in a large pan over med-high heat, cook onion for 2-3 minutes
• Add tomato paste, crushed tomato and seasoning and stir
• Let simmer 35 minutes
• Grease the bottom of a lasagna pan. Add a small scoop of the sauce to the bottom of the pan and spread over the entire pan. Add 3 noodles, a layer of sauce, sprinkle shredded mozzarella. Repeat 3 times adding more cheese to the top.
• Add a loose foil tent to the top for the first 30 minutes in the oven to prevent cheese from browning too quickly. Remove for the remaining 10 minutes. Enjoy!

Notes

• Visit my “Products I love Page” to see some tools I used for this recipe: https://lossandladle.com/products-i-love/
• If you have variations or embellishments that you might add, drop them in the comments=)