Tomato Basil Meat Lasagna

Chanie Nayman Recipe By
  • Cooking and Prep: 1 h 40 m
  • Serves: 6
  • Contains:

I created this recipe right before Pesach. Sounds like terrible timing, but it was actually perfect. Everyone had a hot and filling supper, something not to take for granted erev Pesach!

Ingredients (14)

Main ingredients

Sommelier Suggests

Start Cooking

Make the Meat Lasagna

Yields 1 9x13-inch pan.

  1. Heat oil in a very large skillet or a wide-bottomed pot. Add the chopped onion and sauté until golden, about 10 minutes. Add the chopped meat and garlic and sauté until browned, approximately five minutes. Add the crushed tomatoes, tomato paste, tomato sauce, and seasonings. Mix well and remove from heat.

  2. Preheat oven to 350 degrees Fahrenheit. In a 9x13-inch baking pan, layer the lasagna, starting with one ladleful of sauce, then a layer of noodles. Repeat layering until the noodles are used up, ending with the sauce. Cover pan tightly and bake for an hour. Remove cover and bake another 20 minutes.


This freezes well. For best freezer results, use oven-ready lasagna noodles.


If you don’t have oven-ready lasagna noodles, use regular raw lasagna noodles and add 1/2 cup water to the meat mixture. For a super shortcut, use 1 and 1/2 jars marinara sauce in place of the crushed tomatoes and tomato sauce.

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5 / 5 stars of 3 total reviews
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  • Tzivia

    Tomato Basil Meat Lasagna

    Marinara sauce sub

    You say you can sub marinara sauce for the crushed tomatoes and tomato sauce. If I put in 2 jars marinara can that sub the crushed tomatoes, tomato sauce and tomato paste?
    Posted by TzivHI |April 18, 2018
    Chaia Frishman  - Admin
    I'm not sure of the measurement of your marinara sauce, but offhand I think it should be ok. The tomato paste makes it rich and has a thicker consistency. See if your lasagna is too dry.
    Posted by Chaiaadmin|April 18, 2018

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