• Haley Fox

Mama's Italian Lasagna

One of my favorite Nights growing up was Sunday's Lasagna Night, the delicious cheesiness, the garlic bread, the salad and the quietness. LOL Yes, everyone was so busy eating all you heard was forks and plates.

Now as an adult, My mother gave me the recipe fairly easy, but the techniques are the part that matter and that is all about hands on preparation.

I never got that until I had to put one together on my own. I remember the first time taking me hours and me getting so frustrated that a meal should take this long to make. Over the years though, and with kids to help, I can slap this bad boy together in under an hour and have it ready to eat in an hour and a half. BUT I always make two batches at a time and freeze the other for another night. I mean, If you are going to put in the work, make it pay off, right?

So here we go....


  • 1-1/2 tablespoons EVOO

  • 1 pound ground sausage (As lean as possible)

  • 1/2 cup chopped onion

  • 1 Small Container of Fresh Mushrooms

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon Fresh Basil (torn and crumbled)

  • 1/4 teaspoon Fresh Oregano (Torn and Crumbled)

  • 1-1/2 teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 1-1/2 cups milk

  • 1 (8 oz) can tomato sauce

  • 1/2 cup water

  • 1 large egg

  • 1 (10 oz) Fresh Spinach

  • 1 cup ricotta cheese

  • 12 Lasagna Noodles (will use 10) I cook to extra just in case

  • 1 Cup shredded mozzarella cheese

  • 1/2 Cup Monterrey Jack Cheese

  • 1/4 cup Freshly grated Parmesan cheese


  1. Heat the oven to 350 F.

  2. Lightly spray a 9-by-13-by-2-inch baking pan.

  3. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the onion, and mushrooms. Cook until the ground beef has browned and onion and mushrooms are tender, stirring frequently.

  4. Pour off excess water from the mushrooms and add in the ground sausage, pour off fat and add the spinach, cook until tender and then add in the flour, basil, oregano, 1 teaspoon salt and the black pepper. Stir to blend and continue cooking for about 2-3 minutes, stirring constantly.

  5. Gradually stir in the tomato sauce, milk and water. Stirring constantly, bring the mixture to a boil; remove from heat.

  6. In a separate bowl, beat the egg with the remaining 1/2 teaspoon salt. Fold in the Ricotta Cheese

  7. Layer two noodles and cut one right down the middle laying that on the remaining part. Spoon about one-third of the meat mixture into the prepared baking dish. Sprinkle with 1/3 the cheese then layer noodles, meat and cheese until you get to the top. On the top add More cheese then top with the fresh Parmesan cheese and pop in the oven.

  8. Bake the lasagna in the preheated oven for about 40 to 45 minutes. Let the lasagna stand for about 10-15 minutes before serving. This is a must if you don't want your lasagna to fall apart.

Serve with a Great Salad and your favorite garlic bread and your family will be in love.

xoxo Haley

#lasagna #dinner #dinnerrecipes



reachus@LasVegasbites.com | Las Vegas, NV USA

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