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Donna Lasagna Recipe

Donna Lasagna Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 1 hour + standing YIELD:12 servings


  • 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 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


  • 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.

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.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.