Grandma’s Lasagna
This Homemade Grandma’s Lasagna Recipe is the ultimate comfort food, packed with layers of rich meat sauce, gooey cheese, and tender lasagna noodles baked to perfection. Made with ground beef, onion, tomato sauce, Swiss cheese and classic Italian seasonings, this baked lasagna is full of bold flavors and a deliciously cheesy texture. Whether you’re making it for Sunday dinner, a family gathering, or meal prep, this hearty Italian lasagna is a guaranteed crowd-pleaser. Serve it with garlic bread and a fresh salad for the perfect meal! Make ahead and/or freeze for an easy weeknight dinner.
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We hope you enjoy this old fashioned lasagna recipe. It has been passed down for generations. We all love it! Even my Italian husband loves it! When I think of lasagna, I think Italian food that uses ricotta, mozzarella and parmesan cheeses. However, this recipe uses Swiss cheese which, when you first think of it, seems odd but, Swiss cheese gives this pasta dish a unique and yummy flavor. Give it a try and let us know what you think.
Helpful Items:
Ingredients Needed For Grandma’s Lasagna:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 1.5 ounce spaghetti sauce mix (dry seasoning packet)
- 4 8 ounces cans tomato sauce
- 4 cans water, fill each emptied tomato can with water for this
- 28 ounces Swiss cheese sliced-I love Sam’s Club Swiss pre-sliced cheese in a 32 ounce package for this recipe.
- 16 ounce package lasagna noodles
How To Make Grandma’s Lasagna:
Helpful Tips:
- Note: This is a deep dish lasagna. Use a deeper 9×13 baking dish. I like this lasagna thick, 6-layers of noodles. However, If you prefer you can make 2-three layer lasagnas in two regular 9×13 baking dishes and freeze one for later.
- Note: The water-I use the tomato sauce cans to measure the water so I can get the last bit of tomato sauce out of each can.
- Note: You can make this ahead of time. If this lasagna has been in the refrigerator, remove from the refrigerator and set on the stove top while you preheat the oven. Then, bake for 10-15 minutes longer (45-50 minutes).
Let’s Make Lasagna:
- Begin by cooking the lasagna noodles according to the package instructions.
- While the lasagna noodles cook, crumble cook the ground beef with the chopped onion. Drain any grease.
- Next, add the tomato sauce, water, dry spaghetti sauce mixes and stir over medium heat to bring to a boil. Simmer until thickened, about 20-25 minutes. Stir frequently to avoid burning on the bottom.
- Your noodles will be done before your sauce. Just drain them well and set them aside. Pre-heat your oven to 350°.
- When your sauce has thickened, grease a deep 9×13 baking dish and place three lasagna noodles in the dish to cover the bottom.
- Spoon some of the sauce over the noodles-keep in mind you are making six layers. You need this sauce for all of those layers.
- Next, lay cheese slices on the sauce. If you are using Sam’s Club pre-sliced Swiss cheese, they come in sandwich size slices. I use six slices per layer.
- Top the Swiss cheese with three more lasagna noodles, then some sauce, then six slices of Sam’s Club sandwich size Swiss cheese. If using another Swiss cheese, cover the sauce with the cheese.
- Repeat with the remaining lasagna noodles, ending with the Swiss cheese on top.
- Then, lightly spray a piece of aluminum foil and cover the lasagna with the greased side down.
- Bake at 350° for 35 minutes or until hot and bubbly.
- Remove from the oven and let sit for about 5 minutes. Remove the foil carefully. Some of the cheese may stick to the foil. Spraying the foil before baking will help.
- When you cut into the lasagna, it may be a bit juicy. This is normal and is delicious for dipping your bread in. This tastes great the next day, too.
- Serve and enjoy with a side salad and garlic bread, if you desire.
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Grandma’s Lasagna
Our family's favorite lasagna-we have been making this for 80 years! This lasagna is simple and delicious!
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 1.5 ounce spaghetti sauce mix (dry seasoning packet)
- 4 8 ounces cans tomato sauce
- 4 cans water fill each emptied tomato can with water for this
- 28 ounces Swiss cheese sliced-I love Sam's Club Swiss pre-sliced cheese in a 32 ounce package for this recipe.
- 16 ounce package lasagna noodles
Instructions
-
Note 1: This is a deep dish lasagna. Use a deeper 9×13 baking dish. I like this lasagna thick, 6-layers of noodles. However, If you prefer you can make 2-three layer lasagnas in two regular 9×13 baking dishes and freeze one for later.
-
Note 2: The water-I use the tomato sauce cans to measure the water so I can get the last bit of tomato sauce out of each can.
-
Note 3: You can make this ahead of time. If this lasagna has been in the refrigerator, remove from the refrigerator and set on the stove top while you preheat the oven. Then, bake for 10-15 minutes longer (45-50 minutes).
-
Begin by cooking the lasagna noodles according to the package instructions.
-
While the lasagna noodles cook, crumble cook the ground beef with the chopped onion. Drain any grease.
-
Next, add the tomato sauce, water, dry spaghetti sauce mixes and stir over medium heat to bring to a boil. Simmer until thickened, about 20-25 minutes. Stir frequently to avoid burning on the bottom.
-
Your noodles will be done before your sauce. Just drain them well and set them aside. Pre-heat your oven to 350°.
-
When your sauce has thickened, grease a deep 9×13 baking dish and place three lasagna noodles in the dish to cover the bottom.
-
Spoon some of the sauce over the noodles-keep in mind you are making six layers. You need this sauce for all of those layers.
-
Next, lay cheese slices on the sauce. If you are using Sam's Club pre-sliced Swiss cheese, they come in sandwich size slices. I use six slices per layer.
-
Top the Swiss cheese with three more lasagna noodles, then some sauce, then six slices of Sam's Club sandwich size Swiss cheese. If using another Swiss cheese, cover the sauce with the cheese.
-
Repeat with the remaining lasagna noodles, ending with the Swiss cheese on top.
-
Then, lightly spray a piece of aluminum foil and cover the lasagna with the greased side down.
-
Bake at 350° for 35 minutes or until hot and bubbly.
-
Remove from the oven and let sit for about 5 minutes. Remove the foil carefully. Some of the cheese may stick to the foil. Spraying the foil before baking will help.
-
When you cut into the lasagna, it may be a bit juicy. This is normal and is delicious for dipping your bread in. This tastes great the next day, too.
-
Serve and enjoy with a side salad and garlic bread, if you desire.
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