photograph by Matt Hulsman

Yields: 8 servings.

1 pound ground beef
¾ cup onion, chopped
2 tablespoons salad oil
1 (16 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon oregano
½ (1-pound) package Mueller’s lasagna noodles
1 (15-ounce) container ricotta cheese
8 ounces mozzarella cheese, shredded or thinly sliced
1 cup Parmesan cheese

In a large heavy pan, lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagna as directed on package, drain. In 9 x 13-inch baking pan, spread about 1 cup of sauce. Begin alternating layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheese, ending with sauce, mozzarella, and Parmesan cheese. Bake at 350° for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut into squares to serve. 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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