Dani DeCesaro | Trinity Valley EC

DeCesaro’s Norwegian mom married an Italian man and perfected this recipe alongside her sister. It has become a wonderful memory for the entire family.

—Vianney Rodriguez, Food Editor

3 quarts plus 1/3 cup water, divided use
1 tablespoon plus 1 teaspoon salt, divided use
1 tablespoon vegetable oil
9 lasagna noodles
4 tablespoons (1/2 stick) butter
1 pound ground beef
1/4 cup minced onion
1/4 cup dried parsley flakes
1/8 teaspoon garlic salt
2 tablespoons flour
1/4 teaspoon ground black pepper
1/2 teaspoon oregano
1 can evaporated milk (12 ounces)
1 can tomato paste (12 ounces)
1 pound mozzarella cheese, sliced into 18 pieces

1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Bring 3 quarts water to a boil. Add 1 tablespoon salt and oil. Cook noodles according to package directions. Drain and place noodles on paper towels.

3. Heat butter in a large skillet over medium-high heat. Add ground beef, onion, parsley and garlic salt. Cook, breaking up ground beef with spoon.

4. When fully cooked, reduce heat to simmer, and stir in remaining 1 teaspoon salt, flour, pepper and oregano until well combined.

5. Add evaporated milk and remaining 1/3 cup water. Cover and simmer 10 minutes, stirring occasionally. Stir in tomato paste until well combined.

6. Layer three noodles on bottom of prepared pan. Spread 1/2 meat sauce over noodles, then layer on 3 more noodles and top with 1/2 of cheese. Add remaining 3 noodles. Top with remaining meat sauce and remaining cheese.

7. Bake about 30 minutes, until cheese is melted and begins to brown.

Serves 8.