Print Options

Back to Donna Lasagna >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Donna Lasagna

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

12 ServingsPrep: 40 min. Bake: 1 hour + standing

Ingredients

1 pound lean ground beef (90% lean)
8 ounces mild or hot Italian 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.

2 of 2

Donna Lasagna (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.