Wine Travel Recipes - Lasagna


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This lasagna recipe was quite unique when Dianne first made this for me due to the Rotel tomatoes used.  This simple twist on the traditional style provides a little unexpected, but welcomed “zip” to the lasagna.  Years ago, I had several versions of lasagna from different families growing up including in New Mexico a version that had Hatch green chilies (substitute Hatch green chilies and one can of crushed tomatoes for the can of Rotel tomatoes in the recipe below).   But, this is now my favorite lasagna and has become our family recipe for this Italian classic.  From our family to yours, please enjoy!


  • 1 ½ lbs. ground beef (Angus preferred)
  • 1 tsp. sugar
  • 2 tsp. garlic powder
  • 1 med onion chopped finely
  • 1 tsp. black pepper
  • 1 tsp. oregano leaves
  • 2 tbsp. parsley
  • 1 can  Rotel original tomatoes
  • 1 - 8 oz. can tomato sauce         
  • 12 oz. tomato paste
  • 2 cups water
  • 1 cup grated parmesan cheese 
  • 16 oz. mozzarella cheese
  • 9 lasagna noodles cooked
  • Salt to taste


Brown meat and onions then drain grease off.  Add sugar, garlic, pepper, oregano, parsley, tomatoes, tomato sauce, tomato paste, salt, water.  Simmer 45 minutes until onions are translucent, meanwhile cook lasagna noodles.  Spray baking pan with nonstick spray.  Assemble 3 layers, start with noodles then sauce then cheese.  Bake @ 350 degrees for about 45 min until golden brown and bubbling.