Aunt Peg's 2 Pan Lasagna Recipe Recipe

Name: Aunt Peg's 2 Pan Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x , 1-lb. cans of skinless Italian Plum tomatoes (with juice); 2 can tomato paste; 2 x -3 pounds of grnd beef (hamburger) (note, if meat is high in fat use more, if low, use less); 1/4 c. extra virgin olive oil; 2 stalk finely minced celery with leaves; 12 x cloves finely minced (yes at least 12) garlic; 1 1/2 c. good red wine (my guess is you can substitute broth, but I have never tried this); 2 tsp sugar; 1 tsp dry and crushed by hand rosemary; 1 tsp salt; 1 tsp pepper (I add in more!); 1/2 tsp crushed red pepper flakes; 2 whl cloves crushed; 2 x bay leaves; 1/2 c. minced fresh parsley (wash and dry this well before chopping!); 1 c. finely minced fresh mushrooms; 1 c. freshly grated Parmesan cheese; 2 lb of cottage cheese; 3 pkt of sliced mozzarella (these are prepackaged, standard size, whole sheets of mozzarella, if not available, just buy a large amount and slice into sheets); 1 box of lasagna noodles, + 3 extra ones from yet another box

Servings: persons

2 x , 1-lb. cans of skinless Italian Plum tomatoes (with juice)
2 can tomato paste
2 x -3 pounds of grnd beef (hamburger) (note, if meat is high in fat use more, if low, use less)
1/4 c. extra virgin olive oil
2 stalk finely minced celery with leaves
12 x cloves finely minced (yes at least 12) garlic
1 1/2 c. good red wine (my guess is you can substitute broth, but I have never tried this)
2 tsp sugar
1 tsp dry and crushed by hand rosemary
1 tsp salt
1 tsp pepper (I add in more!)
1/2 tsp crushed red pepper flakes
2 whl cloves crushed
2 x bay leaves
1/2 c. minced fresh parsley (wash and dry this well before chopping!)
1 c. finely minced fresh mushrooms
1 c. freshly grated Parmesan cheese
2 lb of cottage cheese
3 pkt of sliced mozzarella (these are prepackaged, standard size, whole sheets of mozzarella, if not available, just buy a large amount and slice into sheets)
1 box of lasagna noodles, + 3 extra ones from yet another box

1
Chop celery and garlic, meanwhile heat oil in large pan at medium high, saute/fry both in oil till wilted but not browned, remove to bowl and in same pan brown grnd beef well, breaking up pcs, DRAIN WELL
2
(I use a colander and really drain it as much as I can of fat).
3
Using same pan return celery and garlic, grnd beef, add in tomatoes, paste, spices (sugar, rosemary, salt, pepper, red pepper, cloves, bay leaves), wine, mushrooms and parsley, simmer over low heat in covered pan stirring occasionally and breaking up tomatoes for 2 hrs, adjust seasonings to taste.
4
Butter well two lasagna pans (those handy one-use aluminum pans work beautifully for this), and about 15 min before sauce is done, preheat oven to 350 F and boil the lasagna noodles according to package directions.
5
Set aside at least 2 hefty c. of sauce, then begin your layering, in BOTH pans.
6
Start with sauce, then noodles, then slices of mozzarella, cottage cheese, Parmesan, and repeat, end up with last of the noodles and topping them each with a c. of reserved sauce.
7
Bake 1/2 hour to 45 min until browned.
8
Try to allow the pan(s) to sit cooling for at least 10 min before serving, or possibly just serve sloppy and delicious.

2267

kcal

Calories

129

Fat

143

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 x , 1-lb. cans of skinless Italian Plum tomatoes (with juice), 2 can tomato paste, 2 x -3 pounds of grnd beef (hamburger) (note, if meat is high in fat use more, if low, use less), 1/4 c. extra virgin olive oil, and more.

Yes, Aunt Peg's 2 Pan Lasagna Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aunt Peg's 2 Pan Lasagna Recipe

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