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Traditional Lasagna Recipe

Traditional Lasagna Recipe photo by Taste of Home

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My family first tasted this rich, classic lasagna at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. It's requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois

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Traditional Lasagna Recipe

Prep: 30 min. plus simmering Bake: 70 min. + standing

Yield: 12 Servings

30 70 100

Ingredients

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Analysis: 1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Traditional Lasagna

Traditional Lasagna

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Reviewed on Dec. 06, 2012 by cuatx

I made this tonight for my family. My kids just loved it! I had to make it Gluten Free with the no boil Gluten Free noodles. I think next time I will only use ground beef though. Other than that, this is a great recipe!

Reviewed on Nov. 20, 2012 by bayrack101

My go to lasagna dish. So good. No one has disliked it. Had to use all beef for some who can not eat pork and added saute onions.

Reviewed on Oct. 25, 2012 by Muki59

I have been making this recipe since it first came out in Taste of Home over a decade ago. The only changes I've made over the years is to use a mix of hot & sweet Italian sausage, plus I add about 1/4 jar prepared sauce to thin sauce just a bit. On occasion when I have extra fresh basil, I'll add with parsley to cheese/egg mixture. I always receive rave compliments with this dish. PS I make a double batch and freeze one for the future. No better recipe!!!

Reviewed on Oct. 06, 2012 by jodand

Best lasagna recipe I have found. I will definitely make this again.

Reviewed on Sep. 12, 2012 by LLN06L

This recipe is delicious! My whole family loved it!

Reviewed on Aug. 13, 2012 by Karen.Buske

Hello Lorri, thank you so much for such a wonderful, flavorful, and tasty lasagna. This is the best recipe. It's so good that I decided to make it for 150 people for my husbands "customer appreciation night". WOW, what was I thinking, Ha! The lasagna was a big hit but, I learned my lesson- if I don't have a double oven (which I don't) and have a couple of friends to help me I'll never attempt it again. I ended up making 8 pans, whew! But it was all good, thanks again!

Reviewed on Jun. 24, 2012 by mamoonis

Excellent! I used itaillan sausage and 50/50 ratio of cottage & ricotta. Everybody Loves!

Reviewed on Jun. 22, 2012 by scarlet286

This recipe is by far the best lasagna I've eatten, and I'm not much of a lasagna person. I made the recipe as-is the first time, and the second time, I tweaked it for a healthier version (no meat, so no simmering of the sauce ahead of time, reduced-fat ricotta cheese, reduced fat provolone, and a mix of 2% mozzarella and regular shredded mozzarella). It still tasted fantastic! Definitely making this again!

Reviewed on May. 22, 2012 by kshea

I add a few more seasonings, but this is excellent!