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Mom's Lasagna Recipe

Mom's Lasagna Recipe photo by Taste of Home

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We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

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Mom's Lasagna Recipe

Prep: 3-1/2 hours Bake: 65 min. + standing

Yield: 12 Servings

210 65 275

Ingredients

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 carton (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Directions

In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 335 calories, 15 g fat (8 g saturated fat), 51 mg cholesterol, 682 mg sodium, 27 g carbohydrate, 4 g fiber, 24 g protein.

Originally published as Mom's Lasagna in Taste of Home April/May 1996, p35

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 Mom's Lasagna

Mom's Lasagna

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Reviewed on Apr. 03, 2013 by shellabe1974

This recipe was okay. It tasted like a chili lasagna.

Reviewed on Apr. 03, 2013 by shellabe1974

This recipe was ok. It tasted like a chili lasagna.

Reviewed on Mar. 10, 2013 by MCHDVM

Delicious lasagna

Reviewed on Oct. 16, 2012 by juicyfruit007

This was great. It will be my go-to lasagna recipe.

Reviewed on Feb. 27, 2012 by Jay25

This was so amazing. I added chopped peppers (green, yellow and orange). Soooo filling. My husband loved it.

Reviewed on Jan. 24, 2012 by mom2twnz

This is by far the best lasagna recipe I have ever made. I have been making it ever since it first came out in Taste of Home. The only change I made was I use ricotta cheese instead of cottage cheese. I have taken it to Potlucks, used it at family gatherings and it always gets the same results lots of compliments and always a empty dish!!! Thanks for this great recipe.

Reviewed on Sep. 11, 2011 by scqfishinggirl

OH MY GOODNESS!! This is the best lasagna I've ever tasted! I changed it a little since my family likes it very meaty. I doubled the groud beef and Italian sausage. The recipe didn't specify, but I used the sweet variety of sausage. I also used 3 teaspons of oregano and 3 of basil. I substituted 16 ounces of Monteray Jack cheese for the cottage cheese. Since the extra meat made it start off with less liquid, I simmered it like the recipe said for 2 hours then covered it and simmered it another 2 hours. I though chili powder and salsa were strange ingredients, but as well as it turned out, I can't argue about them. I'll DEFINITELY be making this again.

Reviewed on Mar. 23, 2011 by dkheath

Best lasagna I have ever made!

Reviewed on Jul. 02, 2010 by Mellerfly

I love this recipe. I substitute ricotta for half of the cottage cheese, however.

Reviewed on Aug. 23, 2008 by Summy

I love this recipe, and have made it many times. Everyone says it's the best lasagna they have ever eaten. It's good and saucy, just the way I like it.

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