Dolores's Lasagna

15 servings Prep: 30 m Cook: 2 h 30 m Total: 3 h Intermediate
5.0/5 (1)
Ask anyone in Delores’s family and they will tell you that her lasagna is the best you can eat! This recipe has been adopted as a favorite in this Cajun family’s food list. Layers of seasoned ground beef, tomatoes, ricotta, and mozzarella baked until bubbly and golden.

Ingredients

15 servings
  • 2 tbsp butter
  • 1 1/2 lbs to 2 lbs ground beef
  • 1 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (16 oz) can diced tomatoes
  • 1 (16 oz) can tomato paste
  • 2 tsp basil
  • 2 tsp salt
  • 3 tsp oregano
  • 2 tsp sugar
  • 1 lb noodles, precooked
  • 1/2 lb Ricotta cheese
  • 1/2 cup mozzarella cheese
  • Parmesan cheese
  • black pepper to taste

Step-by-Step Instructions

  1. In a medium heavy pan, brown the ground beef, onions, bell pepper, and garlic in butter over medium-high heat, breaking up the meat as it cooks, about 8-10 minutes.
  2. Add the tomatoes, tomato paste, basil, oregano, salt and sugar. Cover and simmer for approximately 2 hours, stirring often to prevent scorching. The sauce should be thick and flavorful.
  3. Preheat oven to 350 degrees F.
  4. Once sauce is cooked, prepare layers in an oblong pan or large lasagna pan by spooning a layer of meat sauce on the bottom, then a layer of cooked noodles, dollops of Ricotta cheese, sprinkles of Mozzarella cheese, and another layer of meat sauce. Sprinkle Parmesan cheese over top. Repeat layers, ending with meat sauce and a generous topping of Parmesan.
  5. Bake at 350 degrees F for 30 to 40 minutes or until bubbly and cheese is melted and golden. Cool for 15 to 20 minutes before serving to allow layers to set.

Common Problems and Solutions

Q: Why is my meat sauce watery?

A: Make sure to simmer the sauce uncovered for the last 30 minutes if it seems thin. The 2-hour simmer time is important to concentrate the flavors and thicken the sauce properly.

Q: Can I assemble this ahead of time?

A: Yes! Assemble the lasagna completely, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the baking time if going straight from the refrigerator to the oven.

Q: Why does my lasagna fall apart when I cut it?

A: The 15-20 minute resting time after baking is crucial - it allows the layers to set and makes slicing much cleaner. Cutting it too soon will result in a saucy mess.

Tips and Techniques

Don’t skip the 2-hour simmer on the meat sauce - this is what develops the deep, rich flavor that makes this lasagna special. Stir frequently to prevent the bottom from scorching. For easier layering, slightly undercook your noodles if boiling fresh, as they’ll continue to cook in the oven.

Ingredient Substitutions

  • ground beef: ground turkey or a beef/pork blend
  • Ricotta cheese: cottage cheese
  • fresh noodles: no-boil lasagna noodles

Equipment Needed

  • large heavy-bottomed pan or Dutch oven for sauce
  • 9x13 inch lasagna pan or oblong baking dish
  • aluminum foil