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Beef Lasagne

 Beef Lasagne
This recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.—Kim Orr, West Grove, Pennsylvania
12 ServingsPrep: 40 min. Bake: 45 min. + standing


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 garlic cloves, minced
  • 1-1/2 cups water
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 to 1 envelope onion soup mix
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 9 lasagna noodles, cooked and drained
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 2 cups grated Parmesan cheese


  • In a large saucepan, cook beef over medium heat until meat is no
  • longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the
  • water, tomato sauce and paste, soup mix, oregano, sugar and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Spoon 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish.
  • Layer with three noodles and a third of the cottage cheese,
  • mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
  • Cover and bake at 350° for 40 minutes or until bubbly and heated

2 of 2

Beef Lasagne (continued)

Directions (continued)

  • through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes
  • before cutting. Yield: 12 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.