Family Alive

Brian, Kristine, Analise, and Josiah Toone

What’s Cookin’… Lasagna ala Lane

4th June 2009

This is good, good stuff.  My mother-in-law makes delicious, traditional lasagna.  And when I saw the beautiful Taylor Lane putting this all together in my kitchen tonight, I wasn’t sure I’d like it, as I don’t like too much onion and I REALLY don’t like sausage.  But  the sauce is amazing, and the *secret* ingredient of sour cream instead of ricotta gives a really great twist to the already deep flavor.  (How’s that for a food review?  Good food is inspiring!)

And I’ve always thought lasagna just was NOT worth the effort to make, because let’s face it… it is definitely time-consuming.  You can buy good-tasting  lasagna or get it at a restaurant.  But this just may have convinced me that I’ll make it, as this recipe is perfect for doubling so you’ll have another whole delicious pan for later.

Try it… I promise no matter what lasagna you LOVE, this one will impress you!

Lasagna ala Lane

  • 1-14.5 oz can of diced tomatoes (We used Muir Glen No-Salt-Added Fire Roasted)
  • 1-15 oz can of tomato sauce
  • 1 tsp salt
  • 1 1/2 tsp dried oregano
  • 1/8 tsp black pepper
  • 1 tsp garlic salt
  • 1 tsp dried parsley
  • 1 tsp sugar
  • 1 cup chopped onion (we used half a yellow onion)
  • 1 garlic clove, minced
  • oil
  • 1/2 lb ground chuck beef
  • 1/2 lb regular sausage
  • 1 cup (8oz) sour cream
  • 1/2 lb grated mozzarella cheese
  • 1/2 c grated Parmesan
  • 7 lasagna strips

In a skillet, saute onion and garlic in oil until lightly browned.  Add the beef and sausage, and cook until browned.

In a large saucepan, combine tomatoes and next 7 ingredients.  Begin simmering uncovered.  Combine meat and sauce mixtures and simmer uncovered for 1 hour on low heat. (You can make ahead and freeze.  Or this would make a delicious spaghetti sauce.)

Cook the lasagna noodles, drain, rinse and separate.  In the bottom of a 2 1/2qt dish (we used a 9×13″ pan, but you could use a square pan as well), criss-cross  layer the noodles.  Top with half the meat sauce, half of the sour cream, 1/3 of the mozzarella cheese, and half the Parmesan cheese.  Repeat one more layer and end with remaining mozzarella cheese on top.

Cover with a tin foil tent and bake at 350 degrees for 30 minutes.  Uncover and bake for 20 more minutes to brown the cheese.


One Response to “What’s Cookin’… Lasagna ala Lane”

  1. Family Alive » Blog Archive » What a lovely birthday! Says:

    […] made homemade lasagna and homemade garlic herb bread for Life Group dinner.  Bekah brought one of my favorite cakes for […]

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