Amy's Global Kitchen

May has always been a special month for me. With Mother’s Day here, I find myself reflecting on the women who inspired my love for cooking and gathering around the table, my two grandmothers. So much of what I know about food, family, and love came from watching them in the kitchen, where recipes were never just recipes. They were traditions, comfort, and a way of bringing everyone together.

Some of the dishes that instantly take me back to those cherished Mother’s Days are my lasagna, gumbo, along with shrimp stew, and Sunday pot roast. The smell of those meals cooking could fill an entire house with warmth long before anyone even sat down to eat. Every dish carried a story, a memory, and a feeling of home.

Those meals remind me of the good ole days, when the whole family went to church together, came home together, cooked together, and gathered around the table to enjoy a meal together. There was something so special about those Sundays. The laughter in the kitchen, the conversations around the table, and the love poured into every dish created memories that still live with me today.

Now, life moves much faster. Everyone has their own schedules, responsibilities, and goals to accomplish before another work week begins. Family gatherings are harder to coordinate, and those slow Sunday dinners seem far less common than they once were. I’ve realized that when the people who worked so hard to gather everyone together passed away, it became more difficult to keep those traditions alive. They truly were the glue of the family.

Still, I hold onto the hope that one day we can all slow down enough to recreate those family dinners and gatherings again, to share meals, memories, laughter, and love the way we once did. Because at the end of the day, food has always been about more than what’s on the plate. It’s about the people beside you at the table and the moments you create together.

This Mother’s Day, I’m especially grateful for the women who taught me that lesson through every pot of gumbo, every roast in the oven, and every meal made with love.

Amy’s Global Kitchen Recipes

Lasagna (No Ricotta Cheese)

A rich blend of three cheeses layered with hearty meatballs and savory tomato sauce makes this lasagna the ultimate crowd-pleasing family dinner. Easy to prep ahead, simply bake, let it rest, and serve up a comforting meal everyone will love.

Print Recipe

Servings: 8 servings

Course: Main Course

Cuisine: Comfort Food, Italian

Ingredients Method Notes

Ingredients

  

• 2 lb 900 g ground beef or beef/pork mix
• 2 eggs
• 1 cup breadcrumbs Italian Seasoned if possible
• 1/2 cup grated parmesan
• 3 cloves garlic minced
• 1 small onion grated
• 2 tbsp chopped parsley
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• Splash of milk
• 2 tbsp olive oil
• 1 onion diced
• 4 garlic cloves minced
• 2 jars/passata equivalent about 48–56 oz total tomato sauce
• 2 tbsp tomato paste
• 1 tsp sugar
• Salt + pepper
• Basil or oregano
• Optional: red pepper flakes
• 12 lasagna noodles or oven-ready lasagna noodles
• 1 lb shredded mozzarella
• 1 1/2 cups grated parmesan
• 1 to 1½ cups shredded sharp cheddar cheese

Method

 

1. Mix all meatball ingredients gently.
2. Roll into small meatballs — about golf-ball size.
3. Bake at 425°F / 220°C for 15–18 minutes until browned.
4. Sauté onion in olive oil until soft.
5. Add garlic for 30 seconds.
6. Stir in tomato paste.
7. Add tomato sauce, seasoning, sugar, salt, pepper.
8. Add meatballs.
9. Simmer 30–45 minutes.
10. Layer in a deep 9×13 pan:
11. Thin layer of sauce
12. Noodles
13. Meatballs + sauce (take a fork and smash before)
14. Mozzarella
15. Parmesan
16. Cheddar
17. Repeat 3–4 layers
18. Finish with: Extra mozzarella and Parmesan
19. Cover with foil.
20. Bake at 375°F / 190°C for 35 minutes.
21. Remove foil and bake 15–20 more minutes until bubbling and browned.
22. Rest at least 20 minutes before slicing.

Notes

Make-Ahead Instructions

Meatballs Only

Freeze cooked meatballs on a tray first, then transfer to freezer bags.

They keep well for:

• 3 months frozen

Reheat directly in simmering sauce.

Entire Lasagna (Unbaked)

Best option for future dinners.

1. Assemble completely.
2. Cool fully.
3. Wrap tightly:
   • plastic wrap
   • then foil

Freeze up to:

• 3 months

To Bake From Frozen

• Bake covered at 375°F / 190°C for about 75–90 minutes.
• Uncover last 20 minutes.

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