Mom's Lasagna Recipe
Mom's Lasagna Recipe photo by Taste of Home
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Mom's Lasagna Recipe

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4.5 18 21
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We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon
TOTAL TIME: Prep: 3-1/2 hours Bake: 65 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 3-1/2 hours Bake: 65 min. + standing
MAKES: 12 servings


  • 1/2 pound ground beef
  • 1/2 pound bulk Italian sausage
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1-1/2 cups water
  • 1 cup salsa
  • 2 teaspoons sugar
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 9 lasagna noodles
  • 1 carton (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Nutritional Facts

1 piece: 335 calories, 15g fat (8g saturated fat), 51mg cholesterol, 682mg sodium, 27g carbohydrate (7g sugars, 4g fiber), 24g protein.


  1. In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
  2. Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
  3. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
Originally published as Mom's Lasagna in Taste of Home April/May 1996, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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mom2lauren User ID: 7407229 254357
Reviewed Sep. 20, 2016

"I'm a volunteer Field Editor. This is my go-to lasagna recipe. It bakes up really well and the sauce is great. It cuts well and isn't all soupy like I find some recipes to be. The slices hold their shape."

az_jill User ID: 5181702 252463
Reviewed Aug. 10, 2016

"It's been a while since I've made this recipe but I LOVE it and am going to give it a whirl... again....finally... next week. I'll never try another lasagna recipe!! Thanks Gina!"

sugarcrystal User ID: 5836839 225586
Reviewed Apr. 29, 2015

"This is very good, but I add a cup of canned diced Italian seasoned tomatoes instead of salsa and omit the chili powder."

DonnaJLuna User ID: 7785898 218174
Reviewed Jan. 18, 2015

"Love this for a homemade sauce. Sometimes I make lasagna but often use it for other things. It is a family favorite!"

katie2375 User ID: 7932133 218074
Reviewed Jan. 17, 2015

"Very good, but I omitted the salsa."

cmkarkos User ID: 1066760 3600
Reviewed Apr. 1, 2014

"Did not care for this recipe. Family asked me not to make it again."

Angela241 User ID: 7616397 9751
Reviewed Jan. 20, 2014

"I love this lasagna. I make it all the time for family dinners and everyone raves about it. The only thing I do different is I cook the sauce in the slowcooker on high for 3 hours. I like to be able to leave the house while it's cooking."

shellabe1974 User ID: 7201706 6944
Reviewed Apr. 3, 2013

"This recipe was okay. It tasted like a chili lasagna."

shellabe1974 User ID: 7201706 200613
Reviewed Apr. 3, 2013

"This recipe was ok. It tasted like a chili lasagna."

MCHDVM User ID: 7129789 17666
Reviewed Mar. 10, 2013

"Delicious lasagna"

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