Recipe – Irene Fay’s San Francisco Lasagna


Best for – Birthday dinners, families of 10, San Francisco Fire Fighters, and your family table.


1 can (15 oz.) Homestead Sunday Gravy

2 – 8 oz. cans tomato sauce

1 onion, diced

1 lb. ground beef (substitute ground turkey if you want to go low fat)

1 package lasagna noodles

1 lb. Monterey jack cheese, sliced

Grated Parmesan cheese

Optional – Sliced mushrooms and Italian sausage

Irene’s Directions

In large sauce pan saute onion in olive oil until just beginning to brown. Add ground beef and brown, breaking up into uniformly small bits. Add the Homestead Gravy and tomato sauce – you can use a few ounces of red wine to rinse the cans to get all of the sauce. Simmer on low heat for 30 minutes.

Cook lasagna noodles according to package directions. Rinse in cold water when al dente.

Grease a 13 x 9 in. casserole dish with butter. Begin layering, starting with enough sauce to coat the bottom of the dish, noodles, jack cheese and Parmesan cheese, topping last (3rd) layer with sauce and Parmesan cheese.

Bake in 350 degree oven for approximately 30-40 minutes, until bubbling around edges. Can be refrigerated overnight before baking – remove from refrigerator about 30 minutes before baking, and add about 15 minutes to baking time.

Serve with green salad and garlic bread.

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