Aunt Marge’s Classic Lasagna, Italian Salad, Herb Garlic Bread

This lasagna is from my Aunt Marge and is one of the first recipes I learned to make. It's a classic because, like a true classic, this never goes out of style.

Aunt Marge's Lasagna

Print Grocery List Print Recipe
Serves: 8 Total Time: 3 1/2 hours


  • 1/2 sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup diced onion
  • 3 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/4 cup water
  • 2 tablespoons white sugar
  • 2 teaspoons dried basil leaves
  • 2 teaspoons oregano
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan or romano cheese



In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.


Stir in crushed tomatoes, tomato paste, and water. Season with sugar, basil, oregano, 1 tablespoon salt, pepper, and parsley. Simmer, covered, for about 2 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.


Preheat oven to 350 degrees F (190 degrees C).


To assemble, spread 1/3 of the meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 noodles lengthwise over meat sauce. Spread with 1/3 mozzarella cheese and 1/3 of the ricotta cheese and 1/3 parmesan cheese. Repeat layers two more times, for a total of 3 layers. The noodles and cheese should be on the top.


Cover with foil and bake 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 10 minutes before serving.

Related links

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.