Lasagna, Pt. 2 (How to make lasagna/spaghetti sauce).

I love this meat sauce. When we have it atop spaghetti, I look forward to it all day, if not all week. This is another family recipe, this time handed down from my aunt Katy to my mom to me. Enjoy!

Spaghetti/Lasagna sauce, Recipe from Katy Lyren (my aunt)

Makes: plenty for spaghetti or an 8x8 pan of lasagna, double recipe for a 9x13 pan of lasagna


1 lb. ground beef

1/4 t. garlic powder

1/2 to 1 t. oregano

2 t. sugar

1 pkg. onion soup mix

1 6 oz. can tomato paste

1 8 oz. can tomato sauce

1 1/4 c. hot water


Brown beef and garlic powder together.

When beef is browned, add rest of the ingredients, and simmer till slightly thickened, or until desired consistency.

For Lasagna:

Ingredients for 8x8 pan, double for 9x13

(Note: since writing this, I've found that I don't need to double the meat sauce, and only increase the pasta dough to 1 1/2 recipe. I still get a large container of ricotta or cottage cheese for a 9x13. I prefer a mixture of the two cheeses.)

1 recipe pasta dough

1 recipe lasagna sauce

1 small container cottage cheese and/or ricotta cheese

Shredded cheese of your choice, opt.


Layer 1 row of noodles, 1 layer of cheese, one layer of sauce. Repeat. Top with one layer noodles, and one layer of cheese. Top with shredded cheese, if desired.

Bake for 45-50 minutes at 350°. (Bake up to 1 hr if using 9x13.)