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Lasagna From Scratch


29 oz tomato sauce
6 oz tomato paste
1 tsp oregano
1 tsp rosemary
1/2 tsp ground pepper
1/2 tsp salt
2 leaves bayleaf
1 lb ground beef
1 onion
1 tomato
1 green pepper
1/2 lb mushrooms

Pour tomato sauce and tomato paste into a large pot. Add oregano, rosemary, pepper, and bayleaf. Simmer.

Brown ground beef. Drain. Add to tomato sauce.

Chop onion, tomato, green pepper, and mushrooms. Add to tomato sauce.

Let simmer for 30 minutes.


9 lasagna noodles

In a large pot, boil enough water to cover 9 lasagna noodles. Once you have brought water to a boil, add noodles. Cook according to package instructions. Do not overcook.


1 lb mozzarella cheese
3/4 lb cheddar cheese
45 oz ricotta cheese
1/2 cup sliced olives

Grate mozzarella, cheddar. In a bowl, combine ricotta and olives.


When pasta is cooked, remove from heat and drain water.

In a large baking pan, layer 3 noodles, then ricotta mixture, then sauce, then cheese. Repeat.

To keep cheese from dripping in your oven, place baking pan on a cookie sheet in oven. Bake at 375 degrees for 30-40 minutes.

Keeps a long time in the freezer. Easy to reheat in microwave!

Jenn Raley Miller