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Donna Lasagna Recipe

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This traditional lasagna is a real crowd-pleaser. With ground beef, Italian sausage, a from-scratch tomato sauce and a rich cheese sauce, it's hearty and delicious. I get lots of compliments when I put together and share this wonderful dish.—Donna Patterson, Davenport, Iowa

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Donna Lasagna Recipe

Prep: 40 min. Bake: 1 hour + standing

Yield: 12 Servings

40 60 100

Ingredients

1 pound lean ground beef (90% lean)
8 ounces mild or hot Johnsonville® Ground Sausage
1 can (15 ounces) tomato puree
2 cans (6 ounces each) tomato paste
3 tablespoons dried parsley flakes, divided
2 tablespoons sugar
1 tablespoon dried basil
1-1/2 teaspoons salt, divided
1 garlic clove, minced
2 eggs, lightly beaten
3 cups (24 ounces) cream-style cottage cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
9 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
Spread 1/2 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 377 calories, 18 g fat (10 g saturated fat), 102 mg cholesterol, 925 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Donna Lasagna in Country February/March 1991, p53

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Donna Lasagna (2)

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Donna Lasagna

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Reviewed on Feb. 01, 2011 by carollarsen

I'm not easily impressed but this was excellent. I used my own sauce which was much richer but the cheeses in this really made a difference. Be sure you let it set before cutting.

Reviewed on Jun. 04, 2009 by SignalSuzy

This was delicious. I made extra sauce because photo looks dry. I also baked with non-stick foil and uncovered the last 10 minutes. Delicious and looked good.