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Tammy's Favorite Lasagna

SUBMITTED BY: Tammy

"This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it."
PREP TIME  2 Hrs
COOK TIME  1 Hr
READY IN  3 Hrs
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 pounds lean ground beef
  • 2 tablespoons Italian seasoning
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons garlic salt
  • salt and pepper to taste
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 cup water
  •  
  • 1/2 cup margarine
  • 1 small onion, chopped
  • 1 cup Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1 quart milk
  • 1 egg, beaten
  •  
  • 1 (16 ounce) package lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 pound mozzarella cheese, shredded

DIRECTIONS

  1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
  2. Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
  3. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
  4. In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
  5. Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2007 by Claus B Menzies
I always add in a tablespoon of flour after it's simmered awhile to make the white sauce a little thicker. Also, on top I add in either swiss, havarti or cheddar cheese on top... mmmmm (underneath is moz cheese as the recipe states)

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by JESS1046
I used this recipe the other night, and it was delcious! We had company over for dinner, and everyone thought it was a hit. The homemade red sauce is easy to make, and the white sauce makes this lasagna special from others I've tried. Next time I make it, I will replace the hamburger meat with Italian sausage.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2006 by Cathy Chase
This was a very yummy lasagna. I used italian sausage instead of ground beef. It was a perfect dish to make on a cool weekend and the house smelled great will it was cooking and cooling. I will make this dish again!

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 1086

  • Total Fat: 63.3g
  • Cholesterol: 181mg
  • Sodium: 2638mg
  • Total Carbs: 69.8g
  •     Dietary Fiber: 5.7g
  • Protein: 60.8g

VIEW DETAILED NUTRITION

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