Beazell's Cook Book

Homemade Lasagna

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Homemade Lasagna – Contributed by Mr. Beazell  




7 pounds ground beef

3 teaspoons chopped oregano

4 tablespoons Beazell's Cajun Seasoning

1 cup seasoning blend (onion, bell pepper and celery)

1/4 cup chopped parsley

2 heaping tablespoons minced garlic

2 (14.5-ounce) cans diced tomatoes

3 (29-ounce) cans tomato sauce

2 boxes lasagna noodles, 1 lb. each

3 (8-ounce) packages Italian blend five cheese, shredded

3 (8-ounce) packages mozzarella, shredded

2 (8-ounce) packages fresh mozzarella pearls

Salt, to taste

2 – aluminum lasagna pans – 13 x 9 x 2 (approximate measurements)

Non-stick cooking spray



Brown ground beef. Drain. Add oregano, Beazell's Cajun Seasoning, seasoning blend, parsley, garlic, diced tomatoes and tomato sauce. Bring to a boil and then reduce heat to a slow simmer. Cook about 20 minutes.

In a large stock pot, boil lasagna noodles per the directions on the box. Placed drained noodles near you to start layering in the pans.

Spray the bottom of both pans with non-stick cooking spray. Preheat oven to 375 degrees F.

Place lasagna noodles on the bottom of the aluminum pans. You may have to cut or trim pieces to fit accordingly. Then add a heaping sauce mixture over the noodles and spread around. Then layer a combination of the Italian blend cheese, followed by the mozzarella cheese, then sprinkle a few mozzarella pearls around. You keep repeating this process in both pans until there are 4 layers in each. The top layer of each will end up being cheese.

Bake at 375 degrees F for 20 – 30 minutes or until cheese is melted. Remove from oven and let stand for approximately 20 minutes to allow for it to set up.


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