Page Feedback

Enter Photo Contest

Family Lasagna

This recipe is so incredible and creamy. And of course, it freezes very well and leftover are even tastier!"


1 box no-bake, flat pasta sheets
1 lb hot Italian sausage
1 lb mild Italian sausage
1 medium onion
2 cloves garlic, minced
28oz can whole tomatoes, cut up, undrained
12oz can tomato paste
2 t sugar
2 t salt
1 T fresh chopped basil
¼ t pepper
2 (15oz) container ricotta cheese
3-5 T chopped fresh oregano
1/3 c chopped fresh parsley
1 t salt
4 c shredded
3/4 c bechemel (recipe below)mozzarella cheese
1 c fresh grated parmesan


In large skillet, combine meat, onion, and garlic, and cook until meat is no longer pink. Drain fat. Stir in next 6 ingredients. Bring to a boil. Reduce heat and simmer 20 min. In medium bowl, blend ricotta, oregano, parsley, salt, and bechemel. Spread a thin layer of the meat sauce in a 13x9 baking dish. Layer 1/3 each noodles, sauce, ricotta, and cheeses. Repeat layers. Bake at 370 until bubbly, about an hour. Let stand 5-10 min before cutting.

For the bechemel, take 1 T butter and melt. Add 1 T flour and cook for a couple minutes. Add 1 c milk and cook until thickened stirring constantly.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More