Not At All Lean, But Totally Delicious Lasagna

HP said, “this is most delicious meal you have ever made.”

There is nothing “light”, or “lean”, or “healthy” about this lasagna. Therefore, it tastes absolutely phenomenal. Also, therefore, I am working out twice a day for the next couple of weeks because I ate this for dinner on Christmas Eve and then again for breakfast Christmas day. And maybe for a snack somewhere during the weekend.

If you’re going to do it, go balls to the wall. I use whole milk mozzarella and shred it myself. My Nana is smiling from Heaven, I just know it.

Amyella’s Totally Delicious Lasagna

9 dry lasagna noodles


2 1/2 cups Ricotta cheese
2 1/2 cups whole milk mozzarella cheese, shredded
1/4 cup Parmesan cheese
2 eggs, beaten
salt and pepper to taste
1 Tbs parsely


1 lb ground beef
1/2  onion, chopped
1 tsp minced garlic
2 28oz cans crushed tomatoes (or tomato puree)
salt, pepper, parsley, basil, crushed red pepper flakes
good pinch of white sugar

Preheat oven to 350. Make the sauce (I like mine to simmer at least 30 minutes) by sauteeing the onion and garlic, adding the beef until brown. Drain the fat. Add the tomatoes and seasonings, bring to a boil and then cover, simmer. You won’t use all the sauce for the lasagna, so if you’re opposed to leftovers then cut the recipe in half. Otherwise freeze the extra.

Cook the noodles per package instructions for al dente.

Mix the filling ingredients, setting aside about a cup of mozzarella, and set aside.

In a 9×13 pan add sauce to the bottom to keep noodles from sticking. Layer the noodles (should be 3 across), then sauce, then filling and repeat until you have three layers. Finish the top with extra mozzarella.

Bake for about 40 minutes until the top is golden brown. Be sure to let it sit about 10-15 minutes before cutting. Also be sure to put on elastic waist pants before eating! Yum!


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
December 2009
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