Donna Lasagna Recipe
Donna Lasagna Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 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. 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.
Originally published as Donna Lasagna in Country February/March 1991, p53

Nutritional Facts

1 piece: 377 calories, 18g fat (10g saturated fat), 102mg cholesterol, 925mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 29g protein.

  • 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 large 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 shredded part-skim mozzarella cheese
  1. 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.
  2. In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
  3. Spread 1/2 cup meat mixture in a greased 13-in. x 9-in. baking dish. 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.
  4. Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Donna Lasagna in Country February/March 1991, p53

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pfriedrich User ID: 5240772 218523
Reviewed Jan. 21, 2015

"Thank you, Donna! I've been looking for that perfect classic "go-to" lasagna -- and I found it in your recipe. Clean, delicious, yumminess the whole family loved -- and it just gets better as leftovers the next day. I also nearly doubled the tomato puree (29 oz. can) but went by-the-book for the rest. Fantastico!"

MY REVIEW
angelic0w User ID: 7083663 216892
Reviewed Jan. 4, 2015

"I make this lasagna at least once a month for church dinners. I double the meat; however, everything else in this recipe is added as stated. This is a phenomenal lasagna recipe!!!"

MY REVIEW
JenniSchulzDC User ID: 7735283 15286
Reviewed Aug. 25, 2014

"Made this as written, minus the Italian sausage because we didn't have it in the house. My husband isn't a leftover or pasta person but he wanted more and more of this and was sad when it was gone. It only lasted a few days between the two of us with eating it for dinner and lunch. Would make a great make-ahead freezer meal also! I feel the blend of the spices and added cottage cheese make this taste so wonderful."

MY REVIEW
KimberlyRL User ID: 4851499 23731
Reviewed Oct. 19, 2013

"Perfect comfort food! I make extra sauce to spoon over servings . Cottage cheese and ricotta cheese can be interchangeable , depending on preference."

MY REVIEW
carollarsen User ID: 5337382 37136
Reviewed Feb. 1, 2011

"I'm not easily impressed but this was excellent. I used my own sauce which was much richer but the cheeses in this really made a difference. Be sure you let it set before cutting."

MY REVIEW
SignalSuzy User ID: 960114 26963
Reviewed Jun. 4, 2009

"This was delicious. I made extra sauce because photo looks dry. I also baked with non-stick foil and uncovered the last 10 minutes. Delicious and looked good."

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