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Traditional Lasagna Recipe
Traditional Lasagna Recipe photo by Taste of Home

Traditional Lasagna Recipe

Publisher Photo
My family first tasted this rich, classic lasagna at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. It's requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
TOTAL TIME: Prep: 30 min. plus simmering Bake: 70 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. plus simmering Bake: 70 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups (24 ounces) 4% small-curd cottage cheese
  • 1 carton (8 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Directions

  1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
  2. In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
  3. Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
  4. Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25

Nutritional Facts

1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Medium-Bodied Red Wine

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

Reviews for Traditional Lasagna

AVERAGE RATING
   (211)
RATING DISTRIBUTION
5 Star
 (196)
4 Star
 (10)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 31, 2014

Made this for dinner last night & I must say one of the Best lasagna I've ever had. Followed the recipe, with few changes; added 2/3 cup red wine to the sauce to make it a little more saucy and used no cook lasagna noodles. This is a keeper in my recipe book.

Thank you for sharing this wonderful recipe with all of us.

Ferryal

MY REVIEW
Reviewed Jun. 6, 2014

Made this for dinner tonight.... It was awesome!!!!

MY REVIEW
Reviewed May. 29, 2014

I have a question do you remove the skins from the sausages or cook them whole or cut up

MY REVIEW
Reviewed May. 13, 2014

Loved it! My boyfriend said it was the best lasagna he's ever had and that's saying something!

MY REVIEW
Reviewed Apr. 22, 2014

I've made this delicious recipe before and am going to try making five trays of it this weekend for a big gathering. This time I'm going to try oven-ready lasagna noodles to save time. Keeping my fingers crossed that it will work. Has anyone else tried these noodles?

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