My FIL absolutely loves my lasagna. I wish that I could take credit for putting it together, but that would be a lie. many years ago I had followed the recipe on the back of the Creamette lasagna box and was sold. However, each time I wanted to make it, I just looked on the back of the box, always throwing the one away before it. Well one day I was in the grocery store picking up the noodles. I looked on the back of the box (I always bought the groceries I needed from the recipe as well) and it had VEGETABLE lasagna on the back. WHAT?! Oh no! I checked almost every box on the grocery store shelf, but alas, no Italian Lasagna recipe. ACK!
So I hoped and prayed that I still had a box in the cabinet. I was lucky, there was still half a box of noodles on my shelf at home, so I immediately cut the recipe off the box and taped it to a piece of paper. it’s tattered, it’s splattered, but it’s tried and true and holds a special place in my recipe binder. :) And now I will share that lost recipe with you as I think it’s the best recipe around. I learned a noodle soaking trick rather than boiling them and it made a world of difference, you’ll find it in the printable instructions below.
This is the best lasagna recipe ever. :)
This recipe is now available for download on Kindle or you can get 6 recipes (5 baked pasta recipes and my favorite regular pasta recipe of all time as a bonus) in my new ebook series, Bite Size Ebooks.
- ½ of a (1-pound) package lasagna, uncooked
- 1 lb bulk Italian sausage
- ½ lb ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (28 oz) can tomatoes, cut up (undrained)
- 2 (6 oz) cans tomato paste
- 2 tsp sugar
- 2 tsp salt
- 1½ tsp basil leaves
- ½ tsp fennel seed
- ¼ tsp pepper
- 1 (15 oz) container ricotta cheese
- 1 egg beaten
- 1 tbsp parsley flakes
- ½ tsp salt
- 1 cup sliced pitted ripe olives
- 4 cups of shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- Fill a baking pan with hot water and place the uncooked noodles into the water. Set aside.
- In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
- In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1½ cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese, and Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.