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Mals Classic Lasagna Recipe

Ingredients

How to make it

  • In large saucepot, put Olive Oil and minced garlic, letting it cook until fragrant and golden, about 3-4 minutes. Dump in both cans of sauce, watch out, it will sizzle and splash!
  • Add tomato paste, blend well, then add spices. The trick to dried herbs is to rub them between your fingers to bring out the aroma once again.
  • Cover and let simmer for about 45 mins to an hour.
  • During this, fry up the chopmeat without oil until browned. If you want, add onions or onion powder and more garlic. I just love garlic!
  • In a large mixing bowl, blend ricotta, egg, spices, salt, pepper and lots of sprinkle cheese. Ricotta is bland and will need it.
  • When sauce has been cooking for about a half hour, put up the lasagna noodles, making sure they aren't completely done, only cooked "al dente".
  • Preheat oven to 350 F.
  • Cover the bottom and sides of designated pan with sauce. Line the pan with only the best lasagna noodles, overlapping them for a strong foundation. Add more sauce over the noodle bedrock, then half the meat, then spread half the ricotta mixture evenly over the meat. Add more sprinkle cheese because you love taste just like me. Cover with another layer of noodles, again overlapping them. Repeat procedure. On this layer you may add a little mozzarella if you want but save the majority of it for the top. Cover with more noodles, again overlapping,
  • When you reach the top layer, add sauce, the mozarella, more parmesan-romano over it, and sprinkle a bit of oregano and parsley over it for color.
  • Bake for 45 minutes at 350 F.
  • Remove carefully and let it rest for a few minutes before cutting.
  • Eat, have spiritual orgasm.
Frying Garlic   Close
An easy trick to getting all the tomato paste out of a can- remove both lids and push it through like a syringe. Any leftovers can be scraped out with a rubber spatula.   Close
Raw meat   Close
My Tammy cutting the cheese! lol   Close
This isn't the full pound. She was like, "Three for the bowl, one for me"   Close
She cut it really thin too.   Close
Meat's ready!   Close
Ricotta unmixed   Close
Ready to go into the dish. Scooping ricotta plain right into it is gross and unimaginative.   Close
Coated pan   Close
Halfway filled   Close
Uncooked, about to be shoved into the oven.   Close
The very first piece. *Sounds of angels singing hallelujah*   Close

Reviews & Comments 2

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    " It was excellent "
    maureenlaw ate it and said...
    Thanks for the great recipe. I too can never seem to find just the right recipe for lasagna, but will try this. 5 forks.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    I'm drooling here! This sounds wonderful. I always order it out because I'm kind of a chicken to make it at home. Made it once and it was so-so! Never have tried again - lol!
    Will definitely try yours once it cools off up here! Thanks and have a great day!
    Was this review helpful? Yes Flag

The Cook

chefmal O'Fallon, MO

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