Renee Fields’ Lasagna


Steel Journeys features a lot of good food that will probably make you hungry. Check out this recipe for lasagna.

2 lbs ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 15 oz cans tomato sauce
1 15 oz can water, use the tomato sauce can
1 12 oz can tomato paste
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp pepper
24 oz mozzarella cheese, grated (can use more)
16 oz cottage cheese, or ricotta cheese
1/2 cup grated Parmesan cheese
1 16 oz box lasagna pasta, you will only need about 15 noodles

Preheat oven to 350°F.
In a large pan, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.
Add ground beef and cook until completely browned, drain fat. Return to pan.
Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
Cook pasta according to package directions for al dente, rinse and set aside.
Lightly spray a 14 x 11 1/2 x 2 1/4 baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
Add lasagna noodles (approximately 5, they will overlap onto each other).

Next, spread 1/2 of the cottage cheese on top of pasta.
Spoon 1/3 meat mixture on top of cottage cheese.

Sprinkle with 1/2 the Parmesan cheese.
Next add 1/3 of the mozzarella cheese.
Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.

Final layer is pasta, remaining meat mixture and remaining cheese.

Cover with foil, cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.

Recipe courtesy of

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By David Ballerini

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