Friday night after work I had my aunt, uncle, mom, and dad over for dinner to celebrate my aunt's birthday. I asked her what she wanted and she said a meat lasagna. And I wasn't too worried, I can for sure handle lasagna. But I was kinda lazy and didn't think to find a recipe, so I had to shop for it on the fly.

I already had ground beef so I thought I just needed the pasta and sauce. When I got home I realized I had forgot the cheese! But I didn't have time to go back to the store, so I thought I could get away with using the left over pizza blend cheese.

Friday night came and I was very nervous because I was cooking for good cooks and tough palate. In the end, it turned out marvelous!! I thought it was great, and my aunt and my dad said it was the best they've ever had! So, of course I will now have to share.

But be warned, since I made this on the fly, I don't really have specifics on everything.

Steph’s lasagna
To serve 6 with leftovers...
1 lbs ground beef
1 box of lasagna noodles
1 large can of tomato puree
1 small can of marinated diced tomatoes
1 small can of seasoned tomato sauce
1 small can of Rotel
Maybe about 4 cups of shredded pizza blend cheese
About 4 oz of sour cream
Grated Parmesan cheese
Garlic powder
Cayenne pepper
Italian seasoning

  • Boil the water for the pasta
  • Once that is ready, put in the pasta (drain once ready)
  • In a deep frying pan start browning the meat
  • Preheat the oven to 375F
  • Once the meat is brown, drain off the fat
  • Pour all four cans of tomatoes over the meat in the pan
  • Then add the seasoning to taste (3 swirls around the pan with the garlic powder, one even layer of Cayenne pepper, and about half as much Italian seasoning.)
  • Stir and cook through for about 5 - 10 min.
  • Assemble the lasagna in layers in a glass baking dish:
    Sauce, pasta, a few dollops of sour cream, solid layer of cheese
  • Repeat layers and end with the cheese layer
  • Take the leftover sauce and make a border with it around the edge of the pan (between the noodles and the glass)
  • Tent with tin foil and bake for about 45 min
  • Take of the foil and bake for about another 10 min or until the top is bubbly
Tip: My uncle said that if you make all of this ahead of time, and then bake it the next day it will settle and be easier to cut the next day. However, I've never tried this!

Enjoy the best lasagna ever!

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