Fall and Halloween are my favorite times of the year.  It brings back fond memories of family.  My aunt and grandma have made lasagna for years beginning in the fall.  I can remember trick or treating and stopping at grandma’s for a piece of lasagna and a popcorn ball.  I asked grandma where she ever got the recipe and she found it in the 1950s in the newspaper if you can believe it.  Our family thinks it is the best lasagna we have ever eaten.  

Most lasagnas have cottage cheese, eggs or ricotta cheese to bind them all together, this one used a little bit of flour and a lot of mozzarella cheese.  The recipe doesn’t call for mushrooms, however, I add a package of fresh ones to the sauce.

I hope your little ghosts and goblins enjoy this as much as we do.

(Editor’s Note: Kathy Bullerman is a personal chef in Oro Valley. Visit her website at www.kuisinebykathy.com, or call 850-4356.)

Aunt Tammy’s Lasagna

Serves 4-5 people.

What You’ll Need:

9 lasagna noodles boiled until al dente

2 lbs. lean ground beef

½ tsp. garlic salt

1 tsp. basil and oregano

28 oz can of diced tomatoes

3 T. flour

½ tsp. pepper

1 tsp. salt

16 oz. shredded mozzarella cheese


Boil noodles and brown ground beef with chopped onion, garlic salt, basil and oregano.  Add the tomatoes reserving ¼ cup of the liquid (mix this liquid with the 3T. of flour to form a paste.) Stir the paste into the hamburger, onion tomato mixture.  You use all of the liquid of the tomatoes.  Add salt and pepper and simmer for 15 minutes.


Spray a 9x13 inch-baking dish with cooking spray.  Beginning with 1/3 of the sauce spread on the bottom of the pan, next 3 noodles, then 1/3 of the cheese.  Repeat 2 times ending with cheese.  Sprinkle Parmesan cheese on top and bake uncovered at 375 degrees for 20 minutes.  Let stand for 5 minutes before cutting.

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