Hune’s Lasagna

(Hune is a nickname for my mom)


  • 1.5 lbs ground chuck
  • 1 T olive oil
  • 1 medium onion minced or chopped
  • 1 clove garlic chopped
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t dried oregano
  • 1/8 t crushed red pepper
  • 12 oz tomato paste
  • 28 oz can crushed tomatoes
  • 1 C water
  • 1/2 t salt
  • 1/2 t pepper
  • 2 eggs
  • 3/4 lb ricotta cheese
  • 3/4 lb cheddar cheese, shredded
  • 3/4 lb mozzarella cheese, shredded
  • 1 C Parmesan cheese, shredded


In a large pot heat olive oil over medium heat and cook onion and garlic until softened.  Add ground chuck then drain the grease when done.  Then add parsley, basil, oregano, red pepper, tomato paste, tomatoes, water, salt and pepper.  Stir thoroughly, cover and simmer for 1 hour.

Meanwhile cook the lasagna as directed on package.

Mix together eggs and ricotta with a whisk.

In a 13x9x2 inch baking pan spread about 3/4 cup sauce on the bottom then alternate layers of noodles, sauce, ricotta/egg mixture, mozzarella and cheddar until baking pan is full.  (I usually make two layers).

Top with sauce then sprinkle with Parmesan.

Bake at 375 uncovered for 20 minutes.