On Line Cookbook

Opal's Lasagna

Recipe Information
The best ever--well worth the time

Jane W.


  • Sauce:
  • 2 large yellow onions, chopped
  • vegetable oil
  • 4 8 oz (224 grm). cans tomato sauce
  • 3 large cans diced tomatoes, plain or seasoned (or chopped fresh tomatoes)
  • salt and pepper, to taste
  • 1 tbsp (15 ml) oregano
  • 2 tsp (10 ml) parsley
  • 1-1/2 tsp (7 ml) sugar
  • Meats:
  • 3 lbs (1.4 kg). pork tenderloin or pork roast
  • 2 lbs (.9 kg). hamburger
  • salt, pepper and garlic salt, to taste
  • 1 tbsp (15 ml) oregano
  • 3 tbsp (45 ml) grated parmesan cheese
  • 3 slices bread made into crumbs
  • 2 eggs
  • Cheeses, grated for layering (quantity to taste):
  • American
  • Swiss
  • mozzarella
  • 1 16 oz (448 grm). package lasagna noodles
  • Sauce:
  • In a dutch oven, cook chopped onion in oil until translucent.
  • Add tomato sauce and diced tomatoes.
  • Stir in salt, pepper, oregano, parsley and sugar.
  • Bring to a low boil, cover and reduce heat.
  • Simmer while preparing other ingredients, adding a little water if needed.
  • Meats:
  • Trim and wash pork; pat dry.
  • Slice in bite-size pieces.
  • Salt the meat.
  • Brown thoroughly in small batches in a little hot oil.
  • Transfer meat to paper towels to drain.
  • Add meat to sauce as each panful is cooked and drained.
  • While last pan of pork is cooking, mix hamburger with seasonings, cheese, bread crumbs and eggs.
  • Cook hamburger mixture in two or three batches.
  • Drain well.
  • Add to sauce, stirring well over low heat to avoid burning the thick sauce.
  • Grate cheeses.
  • Cook lasagna noodles as package directs, and turn out into collander.
  • Remove sauce from heat.
  • Preheat oven to 325 degrees (175 C.).
  • In large, deep lasagna pan or two smaller pans, layer ingredients:
  • Cover bottom of pan with sauce, then lasagna noodles (cutting to fit pan if necessary), then cheeses.
  • Repeat until ingredients are used up, finishing with cheeses and a little sauce.
  • Bake at 325 degrees (175 C.) for one hour.
This is quite a project, but well worth the results. It makes plenty for a big gathering, but the lasagna also freezes nicely and is good heated in the regular oven or the microwave. I suggest dividing it into smaller foil pans if it is to be frozen.