Noelle Eats | Recreating Mom’s Lasagna

Recreating mom's lasagna
Mom's lasagna

One of my favorite dishes my mom makes is her lasagna, which has been a family favorite for decades! Mom’s lasagna is savory, meaty, and tomato-ey, and although it’s probably not the most traditional of lasagnas, it’s still absolutely delicious! Since I *spoiler alert* moved into my own little apartment 30 minutes from my parent’s house, I wanted to attempt my own recreation of mom’s lasagna featuring a ton of tomato sauce and thin layers of a cheesy ricotta mixture. I still stuck to the heart of mom’s meal, which has mushrooms and pepperoni, but I went for the easier route and didn’t cook the noodles before assembly, and I used bottled marinara sauce I doctored up. The lasagna came out fantastic with a bit of bite in the noodle and the most yummy sauce I’ve made yet! Here’s how I recreated my mom’s lasagna recipe I posted about last year.

Ingredients (for two 5×5 pans):

  • 1 lb ground beef
  • 1 1/3 jars Rao’s marinara sauce (or any sauce of choice; crushed tomatoes would be great as well)
  • 1 bag sliced pepperoni
  • 1 container mushrooms
  • 1 container grape tomatoes
  • 1 box no-cook lasagna noodles
  • 1 small onion
  • 1 egg
  • 1 container ricotta cheese
  • 1 lb bag cheddar cheese
  • 1 cup mozarella cheese
  • Salt, pepper, garlic powder, onion powder, red pepper flakes, oregano, basil, parsley to taste


  1. Dice small onion into small cubes
  2. Heat oil of choice in large pot and start cooking onions before adding hamburger
  3. Brown hamburger and drain oil (but never pour oil down the sink drain!) when almost fully cooked
  4. Pour jars of marinara sauce in beef and onion mixture and mix
  5. Chop mushrooms into thin slices and halve tomatoes and add both to sauce
  6. Season sauce with above listed seasonings or whatever your heart desires
  7. Simmer sauce for approximately 30 minutes until vegetables are softened and flavors begin to mesh
  8. While sauce is cooking mix ricotta, egg, mozarella, salt, pepper, and parsley in a small bowl
  9. To layer ingredients, spread some sauce on bottom of lasagna pan(s) and lay noodles across surface
  10. Add more sauce to noodle tops (ensure covered completely so noodles cook in the oven), cover with a thin layer of ricotta mixture, lay pepperoni on top, and sprinkle cheddar cheese over pepperoni
  11. Add another layer of noodles, more sauce, pepperoni, and cheese mixtures, and repeat steps until every ingredient is gone
  12. Top last layer of noodles with remaining sauce, pepperoni, and cheeses
  13. Cover pans with foil and bake at 400 degrees for approximately 30-45 minutes
  14. Serve with sauteed veggies and crusty bread!