Baked Lasagna

Cindy Fomby Dickinson
Family Treasures


  • 3 quarts water
  • 1 Tbsp vegetable oil
  • 2 tsp salt
  • 8 oz lasagna noodles


  • 1 lb ground beef
  • minced onion
  • 2 (14 oz) cans peeled Italian tomatoes
  • basil
  • 1/2 lb sausage
  • garlic powder
  • 2 (6 oz) cans tomato paste
  • oregano
  • 1 tsp sugar


  • 16 oz ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 (6 oz) package sliced mozzarella

Prepare pasta. Combine water and salt in large pot. Float oil on surface of water; bring to boil. Slowly add noodles, a few at a time; cook 15 minutes.. Drain; rinse with cold water. Arrange on toweling to drain.

Meanwhile, prepare sauce. Brown beef and sausage in large skillet. Remove from pan; pour off drippings.

Return meat to skillet. Add tomatoes, broken up with fork if you use whole ones; tomato paste; and seasonings. Stir well, cook over low heat at least 40 minutes until thick. I usually let mine simmer abut an hour. Taste and add more seasoning if needed.

Lightly grease 13x9x2 inch pan. (I use Pan®). Ladle approximately 3/4 cup sauce into pan. Top with 1/3 of the noodles. Dot with 1/2 the ricotta and 1/2 the mozzarella. Add layer of sauce and 1/3 of noodles and remaining ricotta and mozzarella. Top with more sauce; add remaining noodles. Top with remaining sauce; sprinkle with Parmesan cheese.

Bake at 350 degrees 30 minutes or until heated through and bubbly.


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