X’s Lasagne

X learned a long time ago in his first marriage, that if he wanted to eat what he liked, he would have to make it himself.
X’s first wife’s idea of cooking was “jazzed up pork and beans”.
A can of pork and beans, with catchup and mustard added.
Thus endeth the marriage.

The first time I made this, I used the recipe on the back of the noodle box. I did not even know what a ‘clove’ of garlic was. I have modified it over the past 35 years, and this is what it has evolved to.

Box of lasagne noodles. You only need about a dozen, depending on how big your pan is. I use the kind you have to boil first. Use what you like.
2 lbs ground beef, chuck, sirloin, whatever you can afford
1 lb pork sausage Owens, Jimmy Dean, etc.
2 28 oz cans diced tomatoes
12 oz tomato paste
can mushrooms…if you like ’em, use the larger one..optional
cayenne pepper
3-4 cloves garlic; pressed or chopped
1 large onion chopped
1 large container cottage cheese…if you like ricotta, go for it

2 tsp white sugar to sauce

dried parsley for topping.


1 1 1/2 lb mozzarella cheese grated

sliced mozzarella for top; at least a dozen slices
black olives…optional

olive oil as needed

In a large skillet, heat up some olive oil an add onions. Sweat them and add garlic. Add your beef and sausage.

Meanwhile, in a large pot put all your tomato products, 1 1/2  – 2 tsp basil, 1 1/2 tsp oregano, pinch cayenne, mushrooms, chopped black olives. You will need at least a 6 qt pot for this.

When your meat is browned, drain (if necessary) and add to sauce. Simmer for at least an hour or until thick.

Preheat oven to 350

Meanwhile, boil your noodles; rinse and let them sit in cold water  until ready for use.

When your sauce is ready, layer as follows:

Cottage cheese on bottom of pan and add some sauce to cover bottom of pan

Then layer of noodles

Then put the grated cheese in the next layer and add some sauce to help fill the second layer

Add a layer of noodles and add the rest of the sauce (if enough room) and top with another layer of noodles.

Put the sliced cheese on the top.

Sprinkle with dried parsley

Bake for 30 minutes. Check at 25 so as not to have the cheese get too brown.

Note to self:

3 15 oz cans of either whole peeled tomatoes, tomato puree, crushed tomatoes will be just enough to fill your Emeril lasagne pan. Bring tomatoes by themselves to bubbly, then used masher to get to a pulp. 1 large and 1 small can of mushrooms with juice along with 1 small tomato paste with 3 lbs of meat is perfect.

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