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Lip Smacking Lasagna

I am a mom of three with a career and a love for cooking. Whether you have been cooking for years or weeks, these recipes are perfect.


What You Will Need

  • 1 lasagna pan
  • 1 lb (ground beef)
  • 1 box lasagna noodles (15)
  • 1 tbsp Olive Oil
  • 1 yellow onion chopped
  • 2 28 oz cans crushed tomato
  • 4 cloves of garlic , crushed
  • 4 basil leaves, chopped
  • 1 tbsp oregano
  • salt to taste
  • pinch of pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sugar
  • 15 oz Ricotta cheese
  • 2 cups mozzarella cheese
  • 1 cup parmesan cheese


Bring 4 to 6 liters of water to a boil and add noodles once boiling. You will need 15 noodles for this recipe. Cook for 6-8 minutes until soft but not cooked through and set aside.

While your water is coming to a boil, add your olive oil and onions to a large sauce pan and saute until onions are translucent. Add your ground beef and all dry ingredients. Mix together and chop up your beef with a wooden spoon so that you have very small chunks. Cook for roughly 8 minutes and then add garlic, crushed tomato and basil. Let cook for 30 minutes on low heat. Take off the heat and let stand for 5 to 10 minutes. Before using it, drain residual fat.

As your sauce sets put together your cheese mixture. Add all of your cheeses to a large mixing bowl and mix together thoroughly with a wooden spoon. Make sure to add a pinch of salt, pinch of oregano and pepper.

Set up your first layer of noodles, 5 overlapped slightly, no gaps. Add 2 ladles of your meat sauce and spread along noodles. Add 1/2 tbsp dollops throughout that first layer and add another layer on top. Follow sauce and cheese steps 2 more times and finish off with a layer if thin slices of fresh mozzarella or shredded cheese. If you love cheese feel free to add more as you like.

Cook at 375 degrees for 30 minutes. Let rest for 15 minutes and ENJOY!

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Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

Yields 8 pieces

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Celia Ribeiro

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