Paula's Lasagna

Made  times
Paula Roman 0

"Homemade sauce and lots of cheese!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 35 m servings 475 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent, 5 to 7 minutes. Add ground beef to onion mixture; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir salt, basil, oregano, rosemary, and ground black pepper into beef mixture.
  3. Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture, bring to a simmer, and cook until sauce is slightly reduced and flavors blend, about 1 hour.
  4. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse in cold water and drain.
  5. Measure out 1 cup mozzarella cheese and set aside.
  6. Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce, top with 1/2 the ricotta cheese, and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top.
  7. Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling, about 15 minutes more. Cool for 10 minutes.



This lasagna did not knock my socks off. Probably won't be making it again.

This is a really good recipe. The sauce is mild, which is awesome. I followed the recipe and was very pleased. Will make again as it was a hit with others. I did add parm. cheese, because I'm ad...

From around the web