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Donna Lasagna

 Donna Lasagna
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
12 ServingsPrep: 40 min. Bake: 1 hour + standing


  • 1 pound lean ground beef (90% lean)
  • 8 ounces mild or hot Johnsonville® Mild Ground 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 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 (16 ounces) shredded part-skim mozzarella cheese


  • 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.

2 of 2

Donna Lasagna (continued)

Directions (continued)

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