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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 Apr. 27, 2012 by MelanaKenney

The BEST lasagna I have ever had! I did use italian sausage instead of plain, but that was the only change I made. So good!

Reviewed on Apr. 02, 2012 by skipperstrucking

This is my second rating of this recipe. This time, I left out the sausage and only used hamburger meat. I loved it this way and got many great comments too. I would have increased my star rating from 3 to 5 but website won't let me change my rating

Reviewed on Apr. 01, 2012 by aleanak

My husband loved this recipe. I have never used provolone in lasagna before. It was great. We have tried adding torn spinach as one of the layers, comes out great.

Reviewed on Feb. 27, 2012 by jeannem32

I used all ground beef instead of part pork sausage...and we loved it. Seems I've been a short order cook around here with picky requests from kids, but my seven and four year old oohed and ahhed over something this amazing. Made a batch for my in-laws who believed this was the best lasagna they've tasted. Completely worth the effort and extra time to put together. Will be making this again soon. Thanks so much for sharing this recipe.

Reviewed on Feb. 25, 2012 by michellehurl@yahoo.com

I loved this recipe, I think it may be my "go to" lasagna recipe from now on. I used 1 pound of pork sausage, dried parsley, and only simmered the pasta sauce for 30 minutes. I recommend using a lasagna pan for this recipe, as the 9x13 is too small.

Reviewed on Feb. 22, 2012 by robertoandersonsr@yahoo.com

Everyone in my family loved this recipe!This is a keeper!

Reviewed on Feb. 21, 2012 by Boujie

This is VERY good! The only tweak I made, was to add minced onions and a bay leaf to the meat sauce. Perfection!

Reviewed on Feb. 07, 2012 by Heather224

We LOVED this recipe. It turned out beautiful. The only thing I did different was I didn't simmer the sauce for 60min instead I simmered it for 30min. Also during the browning process I only did it for 15min instead of 20. I'm planning on making this for my parents this weekend. Thanks so much for the recipe.

Reviewed on Jan. 17, 2012 by JazLoveCakes

Simply delicious! Everyone loved it!

Reviewed on Jan. 09, 2012 by SRAdair

I had not made lasagna in a while and saw this recipe. I am so glad I did! It's easy and heartily delicious! I will definitely make this again.

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