Beef Lasagna

Today is Foodie Friday hosted by Michael Lee West at Designs by Gollum and I am joining in on this fun party. To see other participants of Foodie Friday you can click here. There are so many wonderful recipes shared.

Today I am sharing a family favorite. This has been a family recipe for many years and one that was given to me by my sister in law's Italian mother in law. Until now it has only been in my head and I have tried to get it written down. A request made by one of my sons.

 When we begin to have cooler weather I always turn to heartier foods and I dearly love to cook Italian foods. Many Italian cookbook authors tell you that it is not necessary to simmer a sauce for hours but unfortunately I am a believer in simmering my sauce for a couple of hours. It reaches a depth of flavor that won't happen if you just simmer it for 30 minutes. I wondered about this so I asked an Italian friend who was raised in NYC and she told me that her mother and grandmother always simmered their red sauce for at least a couple of hours. If nothing else it made me feel better.

This is comfort food at it's best.

Beef Lasagna


1 ½ pounds ground round

2 tablespoons olive oil

1 large yellow onion, chopped

3 large cloves garlic, minced

¼ cup good Italian red wine such as a Chianti

2 28-ounce cans imported Italian tomatoes

1 35-ounce can tomato puree

1 12-ounce tomato paste

1 ½ teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 bay leaf

½ cup freshly grated Parmesan cheese

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon sugar

8-ounce buffalo mozzarella (you can also use sliced mozzarella but this definitely gives the lasagna extra flavor)

½ pound provolone, sliced

Extra Parmesan

Lasagna noodles

In a large heavy 5-quart Dutch oven pour in 2 tablespoons olive. Heat oil on medium/low heat and add onions, sauté onions until soft, add ground round and brown, add garlic and cook for 1 minute. After meat has completely browned remove from heat and take out any liquid. Place it back on the heat and add the red wine and cook for a couple of minutes.

Add in the tomato puree and tomato paste and mix well. In a blender blend both cans Italian tomatoes and add in to the mixture and mix well. Add the oregano, basil, thyme, bay leaf, Parmesan cheese, kosher salt, pepper and sugar and mix well. When the mixture comes to a boil then turn down the heat to low or simmer. Place a lid on the Dutch oven slightly ajar and simmer for about an hour and a half to two hours. Check often stirring each time.

Cook lasagna according to package directions. You will need at least nine and I usually cook extra in case some come apart.

Before assembling the lasagna check your seasonings. Slice the buffalo mozzarella.

Pre-heat oven to 350*

To assemble the lasagna place a layer of pasta in a 9X13-inch baking dish, a thin layer of sauce, a layer of provolone covering all of the pasta, another layer of pasta, another thin layer of sauce, a layer of mozzarella, another layer of pasta and top with sauce. Sprinkle more parmesan to your liking on top of the last layer of sauce.

Bake in a pre-heated 350* oven for 30 minutes until heated through. You can tell when it begins to bubble. Take it out of the oven and let it rest for 5 to 10 minutes. Cut individual portions and Enjoy.


I usually serve this with a Mixed Green Salad, crusty bread and always with a good bottle of Italian red wine.

Note: This recipe makes enough to make two pans of lasagna. I always freeze what’s leftover for another day.

Note #2: I also added some salt and a little more Parmasan cheese to the sauce.

The sauce is on and ready to simmer.

When I put on my water for the pasta I always add in a French Herbed Sea Salt and some olive oil. This Herbed Sea Salt I use in all my pasta water.

Ready to go in the oven.

This is comfort food at it's best.

I am also joining Kim for her Saturday Swap party at Quit Eating Out.

I hope you have enjoyed me sharing one of my family favorites, Beef Lasagna. Thank you for visiting my blog and please do come again.