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Alice's Meat or Vegetable Lasagna

Alice’s Meat or Vegetable Lasagna

Alice’s Meat or Vegetable Lasagna
Alice's Meat or Vegetable Lasagna
Recipe By:
Alice's Meat Lasagna
  • 3 large onions, chopped
  • 3 T. minced garlic
  • Olive oil
  • 6-8 lbs. ground lean meat (can be a mixture of beef and pork)
  • 2 T. dried oregano
  • 2 T. dried basil
  • 2 bay leaves
  • 1-2 c. sugar
  • 3-4 large jars Prego Tomato Sauce (I just use the plain, but you can use your favorite type)
  • Salt, black pepper, garlic powder to taste
  • 4 (15-oz.) cartons of ricotta
  • 4 (16-oz.) cartons of small curd cottage cheese
  • 5 (2 c. size) bags of Sargenta Italian bend of cheeses, shredded
  • 5 (2 c. size) bags of Mozzarella cheese, shredded
  • 2 c. fresh grated parmesan cheese
  • 2 c. fresh grated Romano cheese
  • 3-4 packages of lasagna noodles
  1. In large pot, take the ground meat and break apart and brown. If you let this come to room temperature, it breaks apart more easily.
  2. As meat is browning, add chopped onions and garlic. Drain off any excess liquid.
  3. Add salt, black pepper, garlic powder, basil, oregano and bay leaves. Mix well.
  4. Add the tomato sauce and sugar. Add some water to loosen it up a bit and let simmer for about 1 hour. Taste for seasoning. ****If you have made marinara sauce, go ahead and use it and add the ground beef to it.
  5. Boil noodles in salted water with a little olive oil in it to keep them from sticking. Undercook noodles. Drain and rinse with cold water. Try to keep noodles separate.
  6. Mix the cottage cheese, ricotta, shredded Italian blend and Mozzarella cheeses. Mix the parmesan and romano cheese.
  7. Layering Process: (You can make 11x9” or 8x8” pans.)
  8. Layer 1-Always put a little sauce in bottom of pan first, to keep from sticking. Put a layer of noodles.
  9. Layer 2-Meat/Tomato Sauce
  10. Layer 3-Cottage Cheese mixture
  11. Layer 4-Parmesan cheese mixture
  12. Repeat layering. Top layer should be noodles with a little sauce on top and sprinkled with parmesan cheese mixture.
  13. - Cover and freeze. Or cover and bake at 400 for first 20 minutes. Uncover, reduce heat to 350 and heat until bubbly. Do not burn top. Let set 10 minutes before cutting.
Can also be frozen after baking. You can cut into individual servings and freeze.
Alice's Meat or Vegetable Lasagna
Recipe By:
  • 3 T. extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 medium yellow squash, finely chopped
  • 8-12 asparagus spears, cut into ½” pieces
  • 1 lb. plain lasagna sheets
  • 3 c. marinara sauce
  • 1 ½ c. canned white beans, rinsed and drained, optional
  • 2 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 c. ricotta or cottage cheese
  • 2 (8-oz.) pkg. sliced mozzarella cheese, divided
  • ½ c. freshly grated parmesan
  • Salt and black pepper
  1. Preheat oven 375. In saute pan, heat olive oil. When almost smoking, add onion and cook until soft.
  2. Add carrot, cook 3 minutes, add zucchini and squash and cook another 5 minutes. Add asparagus and cook 2 minutes. Remove from heat when all veggies are cooked but still have a good crunch. Do not overcook. Allow to cool. Season to taste. Mix the marinara sauce with the veggies. I like to hold back about 1 cup of the marinara sauce to spoon over when the baking is done. This is optional. Mix spinach and beans together, season to taste and set aside.
  3. Cook pasta sheets in salted boiling water. Do not overcook. Drain and set aside.
  4. In a lightly greased 13x9” baking dish, put a layer of noodles.
  5. Place the following: cottage cheese, spinach mixture, vegetable mixture and mozzarella.
  6. Repeat the layers again, except do not put mozzarella. Bake 375 for 40 minutes.
  7. Now add remaining mozzarella slices and bake 5 more minutes.
  8. Let stand 10 minutes and then top with Parmesan cheese.
*****You can substitute other veggies that you might like better like kale, mushrooms, broccoli, etc.

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This Post Has One Comment

  1. I’m about to serve lasagna to a group of friends. I was going to make 2 lasagnas…NEVER have too little food! I was given your lemoncello bread pudding recipe, and jumped over to see your lasagna recipe. PLEASE TELL ME that your meat lasagna recipe is for 3 or 4 or 5 or 6 pans of lasagna!!! Most recipes call for 1 pound of ground meat per 11x 9 pan of lasagana. Seriously, I don’t see a “feeds” amount anywhere. I am assuming this is for a HUGE crowd, and you fill as many pans as you want with it.

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