My Mom's Lasagna Recipe - Allrecipes.com
My Mom's Lasagna Recipe
  • READY IN 3+ hrs

My Mom's Lasagna

Recipe by  

"Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr 45 mins
  • COOK

    1 hr 30 mins
  • READY IN

    3 hrs 15 mins

Directions

  1. In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
  5. Bake in a preheated oven for an hour. Remove the foil and bake another half hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2003

This is very similar to my family's recipe. We do, however, add a few eggs to the ricotta cheese (to help hold the lasagna together) as well as some seasoning, which is why one of the reviewers probably said the recipe was a little bland. Add black pepper, some nutmeg (a pinch), some parmesan cheese, and some fresh or dried parsley. In addition, his sauce is a great starter. Cooking some meat in the sauce will yield a richer taste (if you eat meat). I bake some sausages in the oven to get rid of the excess oil, then drop in the sauce to cook. These can be served on the side, or cut up and added to the lasagna in slices. Same goes for meatballs.

 
Most Helpful Critical Review
Dec 08, 2003

This lasagna was decent, but to me, it was not worth the time that it takes to make it. I got compliments on the tomato sauce and it made the kitchen smell wonderful while i was making it, but the dish as a whole was a little bit too bland, and I didn't think that it tasted any better than sauce from a can.

 

14 Ratings

Sep 19, 2003

WOW WOW WOW!!! I would give this 10 stars if I could. My mother made this recipe for my birthday party last night and it was amazing! My entire family (even the picky ones) raved over this. The only thing she changed was making one large casserole instead of two. We used some of the extra marinara sauce to dip the garlic bread in (I made Great Garlic Bread from this site). SO GOOD!! She let the sauce stand in the fridge for 2 nights so the flavors would really meld! Thanks so much for this wonderful recipe. It is now a family favorite. :)

 
Oct 13, 2003

I REALLY THINK THIS WONDERFULL LASAGNA IS JUST LIKE MOMS! LOVED IT, LOVED IT, LOVED IT.

 
Dec 10, 2007

Simply delicious! I added 1-1/2 lbs Italian sausage to the recipe after the sauce was cooked. The flavor was outstanding. The only thing I would have done differently was to make extra sauce to put on top of each piece when serving.

 
Nov 24, 2006

I used this recipe for the sauce only and the sauce gets five stars from me and yields plenty! I cooked in 1/2 pound of ground beef. Instead of crushed tomatoes I used diced but I pulsed it, in batches, in the food processor for a few one second pulses. I also uped the basil a bit. Awesome! Will use this sauce recipe again and again!

 
Nov 19, 2006

This turned out very yummy. I added some pork sausage to the sauce and froze one pan for later!

 
Sep 19, 2003

This is a wonderful recipe! It was so delicious that it helped me land a new job and convinced my current girlfriend at the time to marry me!

 

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Nutrition

  • Calories
  • 813 kcal
  • 41%
  • Carbohydrates
  • 90.2 g
  • 29%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 47 g
  • 94%
  • Sodium
  • 1150 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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