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