Mom Wood's Best Lasagna Recipe: A Hearty Comfort Food Classic with a Twist
Albert Wood
Mom Wood's Best Lasagna Recipe: A Hearty Comfort Food Classic with a Twist
When it comes to comfort food, few dishes can rival the warmth and satisfaction of a homemade lasagna. Crafted by the talented hands of Mom Wood, this recipe is hailed as the best lasagna she's ever made—and she’s a seasoned cook with years of experience in the kitchen! This hearty dish features layers of rich flavors, tender noodles, and a medley of cheeses, with a delightful twist thanks to the addition of Wood's Vermont Maple Sugar and Wood's BBQ Sauce in the meat sauce.
Health Benefits of Key Ingredients:
- Ground Beef and Pork: Packed with protein and essential nutrients like iron and zinc, these meats contribute to muscle strength and overall health. Source: Healthline
- Onions: Rich in antioxidants and vitamins, onions can help reduce inflammation and support heart health. Source: Healthline
- Tomato Sauce: A great source of vitamins C and K, tomatoes are rich in lycopene, an antioxidant that promotes heart health. Source: Healthline
- Wood’s Vermont Maple Sugar: This natural sweetener has a lower glycemic index compared to refined sugar and is loaded with antioxidants, making it a healthier choice. Source: Journal of Agricultural and Food Chemistry
- Cottage Cheese: High in protein and calcium, cottage cheese supports muscle growth and bone health. Source: Healthline
A Recipe Worth Sharing
Mom Wood’s lasagna is not just a dish; it’s a celebration of flavors and family traditions. The unexpected twist of using Wood's Vermont Maple Sugar adds a touch of sweetness, while Wood's BBQ Sauce brings a rich, smoky flavor to the meat sauce. This perfect balance of savory and sweet will have your family gathering around the table, eager to enjoy a hearty meal together.
Mom Wood's Best Lasagna Recipe: A Hearty Comfort Food Classic with a Twist
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
45 minutes
Cook Time
45-55 minutes
Ingredients
- 1lb. ground beef
- 6 ounces ground lean pork
- 3⁄4 cup onion, chopped
- 1 tablespoon minced garlic
- 1 (15 oz.) can tomato sauce
- 2 tablespoons parsley flakes
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1 tablespoon Wood’s Vermont Maple Sugar
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½ cup Wood’s Vermont Barbecue Sauce
- ½ teaspoon salt
- 1 teaspoon basil leaves, dried
- 2 cups (32 oz.) cottage cheese
- ½ cup parmesan cheese
- 1 tablespoon parsley flakes
- ½ teaspoon salt
- 1 teaspoon oregano leaves
- 1(8 oz.) package lasagna noodles, cooked & well drained
- 12 oz. mozzarella cheese, shredded
- ½ cup shredded cheddar cheese
Directions
- Cook and stir ground beef, pork, onion, and garlic in a large saucepan or Dutch oven.
- Drain off all fat.
- Stir in tomato sauce, barbecue sauce, 2 tablespoons parsley flakes, maple sugar, ½ teaspoon salt, and the basil.
- Heat to boiling, stirring occasionally.
- Reduce heat; simmer uncovered for 15 minutes.
- Heat oven to 350 degrees.
- Mix cottage cheese, ½ cup Parmesan cheese and cheddar cheese, 1 tablespoon parsley flakes, ½ teaspoon salt, and the oregano.
- Reserve ⅔ of a cup of meat sauce for the thin top layer.
- In an ungreased baking pan, 13”x9”x2" layer ¼ each of the noodles, meat sauce, Mozzarella cheese, and cottage cheese mixture.
- Repeat 3 times.
- Spread reserved meat sauce over top; Sprinkle with ½ cup cheddar cheese.
- If desired, Lasagna can be covered and refrigerated for several hours at this point.
- Bake uncovered for 45 minutes. Allow an additional 10-15 minutes if it is refrigerated.
- For easier cutting, let stand 15 minutes after removing from oven.