Aunt May’s Lasagna

Total Time Prep: 1 hour Bake: 35 min. + standing
Yield 12 servings
Test Kitchen Approved
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.

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

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