Brian CampbellCamfam Cookery
It really is easy to make and fun for the kids to participate. I confess that I like Stouffer’s Lasagna paired with Pepperidge Farm's Garlic Bread. However, when feeding the family, part of the fun is cooking together and this is a great way to get everyone involved and the outcome is excellent.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time (cooling) 15 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 12
Calories 5770 kcal


  • 1 Food processor or blender optional
  • 1 12" Skillet
  • 1 9″ x 13″ Baking Dish


The Meat Sauce (if you don’t want to make Pam’s Tomato Sauce)

  • 2 tsp extra virgin olive oil
  • 1 lbs ground beef chuck
  • ½ medium onion diced (about 3/4 cup)
  • ½ large bell pepper green, red, or yellow, diced (about 3/4 cup)
  • 2 cloves garlic minced
  • 28 oz tomato sauce good-quality
  • 3 oz tomato paste half a 6-ounce can
  • 1 can crushed tomatoes 14 ounce can
  • 2 tbsp chopped fresh oregano or 2 teaspoons dried oregano
  • ¼ cup chopped fresh parsley preferably flat leaf, packed
  • 1 tbsp Italian seasoning
  • 1 pinch garlic powder and/or garlic salt
  • 1 tbsp red or white wine vinegar
  • 1 tbsp sugar to taste, optional
  • 1 tsp Salt

Assemble the Lasagna

  • ½ lbs dry lasagna noodles requires 9 lasagna noodles – unbroken (I use Barilla)
  • 15 ounces ricotta cheese
  • 1 ½ pounds mozzarella cheese grated or sliced
  • ¼ lbs Parmesan cheese freshly grated


  • If NOT using Barilla "no-cook lasagna noodles" – Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat.

Make the sauce (if not using "Pam's Tomato Sauce")

  • In a large skillet heat 2 teaspoons of olive oil on medium-high heat. Add the ground beef and cook until it is lightly browned on all sides.
  • Brown the ground beef
  • Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.
  • Cook the bell pepper, onions, garlic, add back the beef
  • Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions).
  • Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.
  • Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.
  • Transfer to medium sized pot, add tomatoes and remaining sauce ingredients to build the sauce
  • Transfer the beef mixture to a medium sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
  • Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
  • Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.)
  • Add salt to taste, and note that you will later be adding Parmesan, which is salty.
  • Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.
  • Remove from heat.
  • Boil and drain the lasagna noodles
  • By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions. (Note noodles may be cooked in advance.)
  • Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking.
  • When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
  • Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.

Mix the cheeses

  • I do NOT like the consistency of Ricotta cheese and learned this from Aunt Sherri – put the Ricotta, Parmesan, and 2/3's of the Mozzarella in a food processor and pulse about 10 times to mix well.

Pre-Heat Oven

  • Heat the oven to 375°F

Assemble the lasagna

  • In a 9×13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
  • Sprinkle a layer of a third of the cheese mix on top of the lasagna sauce.
  • Apply a second layer of noodles, top it with half of the remaining sauce. Add remaining cheese mix.
  • Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
  • Bake for 90 minutes.
  • Remove from oven and let cool for 15 minutes before serving.


Serving: 1cupCalories: 5770kcalCarbohydrates: 279gProtein: 354gFat: 357gSaturated Fat: 179gPolyunsaturated Fat: 14gMonounsaturated Fat: 114gTrans Fat: 6gCholesterol: 1175mgSodium: 9145mgPotassium: 4587mgFiber: 17gSugar: 43gVitamin A: 12908IUVitamin C: 112mgCalcium: 5923mgIron: 40mg
Keyword Lasagna
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