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Mama's Lasagna


  • 2 lbs ground beef
  • 2 large sweet onions, chopped
  • 3 cloves of garlic, chopped
  • 1 6oz. can tomato paste
  • 1 16oz. can of tomato sauce
  • salt & pepper
  • 2 bay leaves
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 1 ½ tbsp dried rosemary
  • 3 tbsp parsley (fresh or dried)
  • 1 15oz container Ricotta cheese
  • 2 eggs
  • 1 box no bake lasagna noodles
  • 1 cup mozzarella cheese, shredded
  • Olive oil

Temperature: 350 ° F


In a large pot over medium – high heat add 3 tbsp olive oil. Once the oil gets warm add the chopped onion and garlic. Cook the onions and garlic until translucent, stirring often. To the pot add the ground beef. Cook until brown, stirring occasionally. Next add the tomato paste, tomato sauce, 1 tsp salt, 1 tsp pepper, oregano, rosemary, and thyme. Fill the empty tomato sauce can with water and add it to the pot. Reduce the heat and cook down for 45 minutes to an hour, uncovered. *At this point this sauce could be used as Bolognese While the tomato sauce is reducing, put the eggs, parsley, and ricotta into a large mixing bowl. With a whisk, mix together thoroughly. Add salt and pepper. Get your lasagna dish ready. Start the lasagna by spreading a little sauce on the bottom of the dish. Place lasagna noodles to cover the bottom. Add 1/3 of the ricotta mixture on top of the noodles. Pour 1/3 meat sauce over the ricotta, making sure it is evenly covered. Using 1/3 cup of mozzarella, sprinkle over the meat sauce. Add another layer of noodles. Repeat until you end with a layer of mozzarella on top. Place in a 350F oven covered in foil and bake for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes. Remove from the oven and let sit for 5 minutes before eating.

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