A Spotlight on My Fab 5 Allstar Kim Shupe

A Spotlight on My fab 5 Allstar Kim Shupe_1

Background and History

Lasagna is a classic Italian dish that has been enjoyed for centuries. Its origins can be traced back to Ancient Greece, where flat pasta sheets were layered with cheese and spices. Over time, the dish evolved into what we now know as lasagna, with the addition of tomatoes and meat sauce. Today, lasagna is a beloved comfort food enjoyed by people all over the world.


  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 3/4 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

A Spotlight on My fab 5 Allstar Kim Shupe


  • In a large skillet over medium heat, cook the ground beef, onion, and garlic until brown. Add crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one-half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts

  • Serving Size: 1 piece
  • Calories: 377
  • Total Fat: 18.2g
  • Saturated Fat: 9.3g
  • Cholesterol: 83mg
  • Sodium: 990mg
  • Total Carbohydrates: 27.1g
  • Dietary Fiber: 2.1g
  • Sugars: 6.6g
  • Protein: 26.3g


  • You can customize this lasagna recipe by adding additional vegetables such as mushrooms, spinach, or bell peppers.
  • For a vegetarian option, you can omit the ground beef and use a mix of sautéed vegetables or a meat substitute.
  • Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Allergy Warning

  • Contains wheat (lasagna noodles)
  • Contains dairy (ricotta cheese, mozzarella cheese, Parmesan cheese)
Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.