Beef Lasagne Recipe

Beef Lasagne Recipe photo by Taste of Home

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This recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.—Kim Orr, West Grove, Pennsylvania

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Beef Lasagne Recipe

Prep: 40 min. Bake: 45 min. + standing

Yield: 12 Servings

40 45 85

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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2 garlic cloves, minced
1-1/2 cups water
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 to 1 envelope onion soup mix
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon pepper
9 lasagna noodles, cooked and drained
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
2 cups grated Parmesan cheese

Directions

In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting. Yield: 12 servings.

Originally published as Mom's Lasagna in Taste of Home April/May 2001, p35