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  • Listener Recipe

Mom's Classic Lasagne

Updated: Feb 1

Submitted by listener Sherri D.


2 lbs. 80/20 ground beef

48 oz. tub ricotta cheese

16 oz. box lasagna noodles

16 oz. bag shredded mozzarella cheese

67 oz. jar Prego® Traditional sauce

Fresh garlic (2 tablespoons/more if desired)

Fresh parsley (2 tablespoons/more if desired)

9” x 13”/3-quart rectangular baking dish


Chop garlic and parsley, at least 2 tablespoons each.


Add 1 tablespoon garlic to ground beef and brown in 5-quart stock pot. Drain fat when finished. Return ground beef back to pot and add jar of sauce, reserving 1 cup. Add the remainder of garlic and parsley. Bring to simmer and keep on a low simmer until ready to assemble.


Boil lasagna noodles until al dente, remove from water, and lay on top of sheet of wax paper (a little longer than noodle length). Alternate noodles/wax to prevent noodles sticking to themselves.


Cover bottom of baking dish with the cup of reserved sauce.

Add 1 layer of noodles.

Add 1 layer of sauce/beef.

Sprinkle light layer of shredded mozzarella.

Starting on the long side of the pan, spoon on golf ball sized dollops of ricotta cheese, allowing around 2” between dollops.

Add another layer of noodles, lightly pressing down to flatten out the layer.

Repeat layering until finished.

Add a layer of beef/sauce to the top and cover with aluminum foil.


Preheat oven to 350°F

Cover with aluminum foil and bake for a half hour.

If desired, bake for another 20 minutes or so uncovered.


This will make more than what will fit in one baking pan, so have another ready for overflow (8” x 11”/ 2 quart preferred).

Sauce may be substituted with your favorite or homemade!

Submitted by listener Sherri D.

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