So, I have a tiktok channel 🤣😁❤️ that I felt prompted to start as a place to give guidance to my daughter who was moving away for college. Just ideas and things that she might need to help her when she’s away. I’ve been putting up a lot of tips for cooking and my most recent one is tips for lasagne. I promised to put up the recipe here. YES! You, too can make DELICIOUS homemade lasagna (so easy and I would argue MUCH better than the store bought)!!

Waldron Lasagna

Ingredients

• Bryan’s Spaghetti Sauce (separate recipe below)
• 1 package Lasagna Noodles (either “oven ready” OR follow package cooking directions)
• Cheese layer
  • 1 tsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 C ricotta cheese
  • 3/4 C mozzarella cheese plus 1/4 cup for topping
  • 1/2 C grated Parmesan cheese plus 1/8 cup for topping
  • 1 egg

Directions

1. Prepare meat sauce, let simmer 10 minutes
2. Prepare lasagna noodles according to package directions, let cool on parchment paper (or if using oven ready, skip this step and noodles will cook in the oven with the dish)
3. Preheat oven to 350 degrees
4. Mix cheese ingredients together – don’t forget save out the cheese that you need to top the lasagna (see ingredients above!)
5. Arrange layers in 9×13 pan as follows
   • 1/3 c meat sauce
   • 3 pasta pieces
   • cheese mixture
   • meat sauce
6. Repeat as many layers as you want (I think traditionally it’s 4-5, but whatever you would like)
7. On the final layer, place noodles and sauce (no cheese layer).
8. Top with the reserved mixture of mozzarella and grated Parmesan cheeses.
9. Top with tin foil and bake in 350 degree oven for 50 minutes
10. Remove foil and bake for 10-15 more minutes (or more) until the cheese on top has browned nicely.
11. ENJOY!

Other tips

1. Can be frozen (when freezing see instructions below) bake at 350 degrees for 2 hours. Or kept in fridge for 1 week, from fridge bake at 350 for 1 hour.
2. If you are making extra (to freeze or give away) follow these instructions:
   • prepare don’t bake
   • put in a throw away tin lasagna pan
   • cover with plastic wrap (so air won’t get in) and then foil
   • write baking instructions on tin foil before freezing or giving away
3. What I typically write on foil:
   • take off plastic wrap before cooking, replace with foil
   • if frozen, bake at 350 degrees for 2 hours
   • if refrigerated, bake at 350 for 1 hour
   • remove foil and bake for 10-15 more minutes until the cheese on top has browned
4. When making extra double or triple the cheese mixture and noodles. Usually, I am using Bryan’s leftover spaghetti sauce and he makes a VAT of it (see instructions below) so I can typically get two lasagnas out of the sauce after our family of 5 have eaten spaghetti dinner.

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BPW’s AMAZING Spaghetti Sauce

Ingredients and Instructions

• 1 lbs. ground beef
• Even layer of Lawry’s Season Salt
• 5-6 cloves of garlic
• 1-1 1/2 cups chopped yellow onion

While cooking/browning ground beef, sprinkle even layer of seasoned salt and mince garlic cloves with garlic press. Also, add chopped onion. Cook all together. Once all is cooked sufficiently together and meat is browned, add the following:

• 2 jars of Chunky Ragu Tomato, Onion & Garlic sauce
• 2-15 oz. cans of tomato sauce
• 3-15 oz. cans of Italian Style Petite Diced Tomatoes
• Even layer of Italian Seasoning
• Even layer of garlic powder
• Salt to taste

Once you’ve mixed in all sauces and diced tomatoes combined with meat mixture, sprinkle even layer of Italian Seasoning and garlic powder. Cook until it starts bubbling. Add salt to taste and then lower heat and cover.

(As I said, this makes A LOT, so feel free to half the recipe if you are just making lasagna.)