Saba's famous lasagna

Back in the days when Saba and Savta were still with us, Friday night was the time to ask for your favorite food.
From Savata you used to ask for her famous couscous and from Saba- his lasagna.
It was one time that Saba and Savata visited us from California, that I decided to follow the steps for making this Lasagna and write it all down.

it will never taste the same as Saba used to make it, but you all agreed it's pretty close.



2 packs of lasagna sheets (that indicate no boiling required)**

2.5 lb. ground beef (20% fat)

1 medium onion

3 Tsp. olive oil

1 can of crushed tomatoes

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Salt and pepper


** Saba used to make it with regular lasagna sheets and boil them for a few minutes until al-dente.


1. In a wide skillet saute the onion in olive oil.


2. Add the ground beef. When the beef changed its color from red to brown, add the crushed tomatoes and stir well.


3. Remove from the heat and let cool for 5 minutes. when cool, taste and adjust the taste with salt and pepper.


5. In a greased pan arrange of the layers as follows: 

Layer 1: lasagna sheets +sprinkle of shredded cheese (the cheese acts as a glue to hold the sheets in place)

Layer 2: beef +sprinkle of shredded cheese


6. Repeat the arrangements of the layers three times. The top layer of the dish should consist of sheets and sprinkled cheese.


7. Cover in aluminum foil and bake in a 350 degrees oven for 20-30 minutes.


8. When ready, take out of the oven, uncover and let cool for 10 minutes before cutting and serving.

In our small apartment kitchen, Saba is working on his masterpiece while Savta taking care of the clean up (2006)