Lasagna
Lasagna
This lasagna is a food group by itself. There’s a reason Anna’s family went on and on about it.
It doesn’t claim to be authentic, so don’t be surprised that there’s no ricotta, bechamel, or basil to be seen.
This is the recipe that makes grown men moan at the dinner table.
It’s world-famous. Okay, maybe just in our family, but that’s still a decent amount of people.
The family, including my grandma, have always substituted ingredients listed in the recipe.
I can’t stress enough the level of cheesy-gooey deliciousness that this lasagna will bring into your life.
This makes one casserole sized pan of lasagna.
You know your family and will know how far that will go.
For some it could be six people, for others four with leftovers.
This isn’t the time to restrict oneself and how much cheesy-goodness one will consume.
Multiple servings for each person happens more often than not.
Note-read the entire recipe including the notes before attempting to make. You’ll understand why when you do.
INGREDIENTS:
1 package of lasagna noodles
1 TBSP olive oil
1 clove garlic, minced
1 small onion, minced
1 ⒈／⒉ lbs ground beef
1 tsp garlic salt
1 tsp seasoned salt
Salt and Pepper to taste
2 cans marinara sauce
1 can mushroom sauce (tomato sauce with mushrooms)
⒈／⒉ pound American cheese, cubed
⒈／⒉ pound Mozzarella cheese, cubed
1 can pitted black olives, sliced
Parmesan cheese to top
DIRECTIONS:
Preheat the oven to 350 degrees
Boil the lasagna noodles per the directions on the package.
Meanwhile, mince up the garlic and add to a pan with the olive oil. Simmer.
Cut up the onion, add to garlic, and cook till it’s brown.
Add ground beef and cook till done.
While the meat is cooking, add all the spices.
Then, add both sauces to the pan. If it gets too dry, add a can of tomato sauce.
Cut up in ⒈／⒉ inch square pieces of American, Mozzarella, and ⒈／⒉ lb of Monterey Jack cheese.
Arrange the lasagna noodles, the meat mixture, the cheeses, and the black olives in layers in an oblong baking dish.
Repeat layers and sprinkle with parmesan cheese on the very top.
Bake for 20 minutes.
NOTES:
Neither my grandma nor anyone else I know has ever used American cheese in the lasagna.
You’ll also note that the instructions mention Jack cheese, which isn’t listed in the ingredients.
I don’t know how that happened, but it’s just mysteriously always been that way.
We’ve always used it along with the Cheddar and Mozzarella, but that’s up to you.
Cubing the cheese is essential because it gives you pockets of cheesy goodness.
Can you make it with pre-shredded cheese?
Have I done that? Yes to both, but it won’t be the same. Take the time to cube it. Trust me.
In terms of the cans of sauce, I usually use a jar of marinara and one of the tomato and mushroom sauce.
I use enough of each jar to make the meat sauce feel saucy enough for our liking.
I don’t have an exact amount. It’s a feel kind of thing.
I also don’t measure the seasoned salt and garlic salt.
I season with my heart. I have been known to use a couple more garlic cloves as well.
If you don’t like black olives, you can leave them out, but they are really delicious.
I have used oven-ready noodles before, and they work fine, in my opinion, but I switch back and forth.
It freezes well, so I often double the recipe and freeze one for later.
The disposable foil lasagna pans are perfect for making and freezing this glorious creation.
We serve this with a green salad and either fresh sourdough bread or garlic bread.