This recipe for the ever expanding lasagna makes a huge pan of the most flavorful mix of Italian meats, cheeses, and spices and tastes better the next day.
The name “ever expanding lasagna” comes from one of my oldest and dearest friends. When she moved into her first home, I brought her this lasagna recipe so that they wouldn’t have to worry about cooking a meal that day.
Later she told me how much they liked it and its magical properties of expansion. “It’s the ever expanding lasagna. Every time we would cut a piece the rest of it would fill in to the empty spot.”
This recipe came from my mother who originally got it from a vacation spot we went to when I was a kid. Of course, like many recipes, especially common ones like lasagna, I have adapted it to suit my family’s likes and needs.
It does make a huge lasagna. If you are going to make this you will need a good deep lasagna pan. However, these days I usually make two and freeze one using two standard 9 x 13 glass pans.
Also, I like to use traditionally boiled noodles but you can use no boil. Just make sure to add a little water to your sauce.
P.S. I have another great lasagna recipe that’s vegetarian and it’s even easier to make. My Chicken and Black Bean Casserole is a great Mexican flavored lasagna that is pretty popular so you may want to try it too.
- 2 cloves of garlic - crushed
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 large sweet onion diced
- 1 12 oz can tomato paste
- 1 15 oz can tomato sauce
- 2 28 oz cans diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon oregano
- 2 bay leaves
- 1 tablespoon basil
- 1 box Lasagna noodles
- 2 eggs - lightly beaten
- 1/4 cup chopped fresh parsley
- 1 pound ricotta cheese
- 1/2 pound sliced provolone cheese
- 1/2 pound sliced mozzarella cheese
- 1 cup Parmesan cheese
- Preheat oven to 350 degrees
- Brown garlic, onion, beef and sausage in olive oil. Add the canned tomatoes, sauce, paste and spices. Simmer for 1 hour.
- In a separate bowl combine, ricotta, eggs and parsley.
- In a deep lasagna pan start with a light layer of sauce on the bottom of the pan.
- Next place your noodles close together.
- Then spread about 1/2 of the ricotta mixture.
- Top with some of the mozzarella and provolone. What I do is slice them in half and lay each slice closed together alternating the provolone and mozzarella.
- Then spread half of the meat mixture followed by a sprinkle of Parmesan.
- Top with remaining mozzarella and provolone slices.
- Cover with foil and bake for 45 mins.
- Remove foil and continue baking for 15 mins.
- Remove from oven let stand for 15-20 mins before serving.
Amount Per Serving Calories 266 Total Fat 16g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 8g Cholesterol 67mg Sodium 665mg Carbohydrates 11g Fiber 2g Sugar 6g Protein 19g