There are some meals that no matter who cooks them, no one can do it better than your parents. I am convinced that no one in the world can make a hamburger better than my dad. And I know that no one makes lasagna better than my mom. You could take me on a lasagna tasting around Italy (and I would happily oblige), and hers will still be my favorite. Because there really is nothing like the taste of home.
But if you didn’t grow up on a solid lasagna dish, or your aunt Angela won’t share the secret ingredient to her authentic Italian recipe, I’ll lend you mine. It’s a taste from my childhood, and there’s not a thing about it I would change.
1.5 lb ground beef (lean, grass-fed)
1 tsp salt
1/8 tsp black pepper
Lasagna noodles (enough for 3 layers)
1 tbsp olive oil
2-3 cloves garlic, minced
1/4-1/2 cup chopped onion
1 bell pepper, chopped
1 zucchini, chopped
8 oz sliced mushrooms
12 oz tomato paste
2.5 cups water
3 tbsp sugar
1 tbsp salt
1 tbsp salt
1 1/2 tsp Worcestershire sauce
1 1/8 tsp oregano
Mozzarella slices (enough for 3 layers)
Preheat oven to 350' F.
Cook the lasagna noodles al dente according to directions, set aside.
Brown beef with 1 tsp salt and 1/8 tsp pepper, set aside.
Sauté vegetables and garlic in pot with 1 tbsp olive oil for 4-6 minutes.
Add remaining ingredients to pot and bring to boil (tomato paste, water, sugar, salt, Worcestershire, and oregano).
Once sauce is boiling, add cooked beef.
Put a little bit of sauce in the bottom of a 9x13 pan (prevents sticking).
Layer 3 times: noodles, sauce, cheese, repeat.
Bake in oven for 30 minutes, or until sauce is bubbling and cheese is golden brown.
Source: Nancy W (my mama!)