More Great Recipes: Italian

Mom's Lasagna

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Serves 12 | Prep Time 20 min | Cook Time 60 min

Why I Love This Recipe

We had been waiting for weeks. My patience was low and I couldn’t wait for the 26th of October. The final week came and all Maggie and I talked about was going to Six Flags Fright Night. Turns out, we ended up running away from zombies, rushing around trying to squeeze in the last few thriller coasters, and get our Season Pass pictures taken before OUR ride home arrived at 10:00 p.m. The rides weren’t easy to time, but we ended up satisfied at the end of the night.

The first ride Maggie and I went on was Batman. It has always been my favorite ride at Six Flags, just because I love all the loops and twists. They make my head spin and tie my stomach in knots, but the thrill is worth it. We ended up on Batman twice, just because we craved another go at it after the first time around. Next stop on the thrill train was Mind Eraser.

“I don’t want to! It hurts my head,” said Maggie.

I protested, “Nope. You have to come on, because you’re making me go on Bizzarro later!”

Side effects did include a small headache, yet we didn’t care. We navigated around the lifeless creatures that wandered through the streets of the amusement park to the next attraction. We decided we’d go from Flashback to Goliath, which we later found out was a mistake. Turns out that the two rides are very similar. They both take you up a tower of some sorts and drop you at a random time. You go through all these twists then go up another tower and repeat. The only difference is that Flashback is much smaller, and less extreme. Our muscles were pretty sore after those two. So we decided to take a rest from the rides for a bite to eat. We walked cautiously so the zombies didn’t end up taking bites out of us.

The walking dead that roamed the crowds were terrifying, especially for two 12 year olds walking alone. Our first encounter earlier that night had been some blue-skinned man with black robes and a bloody knife. We knew it was just for pretend, but we ran faster than roadrunners being chased by a wolf. The way these people stare at you and play the character so well gave me an eery feeling. Every time one of the monsters was within 10 yards of us, we would plot out the best escape route to the nearest ride. One encounter I remember all too well, was the Snake Dude. Maggie and I were headed to the Food Court, and were almost there, when an undead guy with a plastic Boa Constrictor around his neck comes from nowhere and runs toward us! Maggie bolted and left me there. I didn’t move, but by the way he looked at me expectantly, it seemed he thought I’d run after my friend. The whole situation turned out quite anti-climactic, as all that he had done was snap his little snake’s mouth in my face and with that, he strolled right off into the night.

“I can’t believe you left me!” I exclaimed after I caught up to Maggie. It may sound like I was angry, but we were laughing our heads off!

“I’m sorry. What did he do?” asked Maggie between laughs.

“He just snapped his snake in my face,” I said nonchalantly.

“Hahaha! Let’s just try to fit in a few more rides before we head over to Bizzarro!” said Maggie.

I debated, since the food court was only a little ways down the street and I had been hungry for a while. But I remembered my mom had promised a special meal when we got home. I reluctantly agreed and we visited a couple more attractions until we decided that we should head over to Bizzarro before it got too late.

Since the wait for Bizzarro was usually long, we stayed on the safe side and got into line at about 9pm. I ended up getting really nervous the closer we got to the cart. I had dreaded the 200 foot death drop in July, which was the first time I went on it with my friend Hannah. I enjoyed it, but it had been about 3 months since then, and my stomach kept jumping. I kept questioning whether I was going to go through with it, but in the back of my mind I knew I was going to have to no matter what. Maggie let me pick our seats. I wasn’t quite ready to sit in the front so I picked middle. We got onto the ride around 9:50 pm. Which meant we had 10 minutes to get through the ride, and run over to get our pictures taken before 10 pm. As we buckled into our seats, I tried to just think Don’t look down. Don’t look down. The cart started moving and the lady over the headset signed out by saying “WHOOP WHOOP!” normally, you’d reply “WHOOP WHOOP!” but what I said was more of a “woo.. wah!” Maggie laughed and taunted me, trying to lure my eyes to gaze down and said things like “Oh is that a lake down there?” or “Look how high we are!”. We approached the drop and I didn’t glance down. I sort of folded up and buried my face into my lap, although the safety bar restricted me. I sensed when we had reached the bottom, and as soon as we did, I lifted my head and flailed my arms in the air. I had a blast and might have gone on a second time if I could have. The ride was only a minute long, so we raced out of the exit as quick as we could, and dodged the terrifying zombie with the chainsaw. It appeared he was chasing people and neither of us wanted any part in that! We rushed in to get our photos taken. Luckily all the running paid off and we arrived in time. We met my mom at the entrance and left. I dropped off my friend and turns out, my mom had already prepared some home-made lasagna for me to gobble down before bed.

That day was probably some of the most fun I’ve ever had in my whole life. I spent an entire 5 hours at Six Flags, New England with one of my close friends. I couldn’t have asked for anything more on that night. It couldn’t have gone more perfectly. And just when I thought it couldn’t get any better as I watched Maggie walk through the door, I was proved wrong by the mouthwatering, delicious, cheesy plate of my mother's’ homemade lasagna waiting for me at the end of a long day.

Submitted by: "Julia S."

Ingredients You'll Need

1lb. ground beef
2-1/2 cups Shredded Skim Mozzarella Cheese, divided
1container POLLY-O Natural Part Skim Ricotta Cheese
1/2cup Grated Parmesan Cheese, divided
1/4cup chopped fresh parsley
1 egg, beaten
1jar spaghetti sauce
1cup water
12 lasagna noodles, uncooked


Heat oven to 350°F.

Cook meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

Drain meat, return to skillet.

Stir in spaghetti sauce.

Add 1 cup water to empty sauce jar; cover with lid and shake well.

Add to meat mixture; stir until blended.

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.

Repeat layers twice.

Top with remaining noodles, meat sauce and cheeses.

Cover with foil sprayed with cooking spray.

Bake for 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Source: Family Recipe

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