My mom’s famous lasagna recipe


Hey everyone!

When life goes south you make lemons. hah! No, you don’t.  When life gives you lemons you make lemonade. I don’t know how I possibly could get that phrase wrong, but I did and I thought it was kind of fun so I’m not going to erase it. Today we had lasagna for dinner, my mom’s famous lasagna recipe, and for the first time ever I was the one to make it. I still think my mom makes it way better than me, but I manage to get it pretty great considering it was my first try. I really love that I get to learn all these amazing family recipes, and even though I’m a nervous wreck when I’m standing over the stove, terrified of doing something wrong, it’s so much fun when it goes perfectly fine. Even though it might seem like I sometimes get everything right the first time around. That’s not always the case. Sometimes I get lucky, sometimes I have to try a hundred times before getting it right. Like the pie dough thing, I’m still trying to get that right. The key is to never give up because one day you will for sure get it right as long as you keep trying and never give up.  First time I ever made a Bechamel sauce many years ago, it tasted like flour and it was unbeatable, it took me a few years to learn how to do it right but this summer I manage to get it perfect. Another thing to note, always taste the food before serving it, and when it comes to lasagna; always taste the meat sauce and the bechamel sauce before building it all together.  Sometimes it needs more flavor, and sometimes you need to start from scratch if worst case scenario the sauce tastes like flour. ( This rarely happens. But just to be sure, remember to taste when the sauce is done.)

Ingredients for the meat sauce:

28 oz. Canned tomatoes

6 oz. tomato puree

6 oz. Canned sliced mushrooms




3 pressed cloves of garlic

2 Teaspoon powdered beef broth

1 Pound ground beef

EVOO (Extra virgin olive oil)

Ingredients for the bechamel with cheese sauce:

Note!: The flour and butter are approximate measurements, It’s important that the mix of butter and flour makes a think lumpy consistency before you add in the milk.

3.5 TBS Butter

0,3 Cups flour

4 Cups Milk


Grated nutmeg

2 Handfuls of grated cheese

1 Clove of pressed garlic

( Extra ingredients you need: dry lasagna sheets, Slices of cheese.)

Directions for:

  1. Preheat the oven to 425 degrees. Add the canned tomatoes, the tomato puree, 1 teaspoon of powdered beef broth, pepper, basil, oregano, 2 cloves of pressed garlic in a thick bottomed pan. Drain the canned mushrooms and add them in with the tomato sauce.
  2. Add some olive oil and a TBS of butter. When the butter has melted add in the ground beef. Season with pepper, 1 teaspoon of powdered beef broth, one pressed clove of garlic and oregano.  Cook, until the ground beef, reaches a golden brown color. Then add the ground beef to the tomato sauce. Let it all simmer for about 20 minutes.

Time to make the Béchamel cheese sauce.

1. Add the butter into a large thick bottomed saucepan. When the butter has melted add in flour and whisk it together until you reach a thick and clumpy almost dry consistency. Pour in some of the milk, then stir until it’s lump-free. When the sauce thickens add in more milk.

2. Season with one pressed clove of garlic, pepper, salt, and grated nutmeg. Stir all the time so the sauce doesn’t stick. When the sauce is thick but not too thick add in the grated cheese. Continue to stir for about 5 minutes. When the sauce is done put it aside.

Take a casserole dish and brush it with some olive oil. Then add in one layer of the béchamel sauce, then a layer of lasagna sheets( I used dry ones.) then a layer of the meat sauce, another layer of lasagna sheets, then béchamel sauce than meat sauce then lasagna sheets then béchamel sauce then add a layer or two of slices cheese. Then put it in the middle of the oven for about 45 minutes.

I hope y’all love this recipe as much as we do, this recipe means the world to me and my family and I’m lucky to be sharing it with all of you who follows me. I’m so grateful for every single one of you, thank you so much for following me and supporting me.

I hope all of you are having an amazing Saturday so far and I hope to see all of you back here tomorrow for a new post.

  • Hetty

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