Traditional Lasagna Recipe
- 1 pound ground beef
- 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
- 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.
- In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
- 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).
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Traditional Lasagna(123)
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This was a truly delicious lasagna. I used hot Italian sausage because my family likes a bit of kick in their meals, but there is really nothing I would change about this recipe. It is definitely a keeper.
I am still in the process of making this so my star rating is not really fair. However, I am confused. I went out yesterday and carefully selected all of the ingredients. If you look at the ingredients list there is no mention of provolone; then when you get to step 3 you are supposed to layer with provolone. Provolone is similar to mozzarella, but the instructions call for provolone AND mozzarella. Note the recipe also calls for 1/2 c of Parmesan cheese. No where in the instructions is that ingredient mentioned. Finally, the sauce is to be simmered for one hour. Unless you want it burned, don't plan on that. It is very thick and I had to stop with nine minutes to go. Obviously this recipe was not kitchen-tested.
Best Lasagna Recipe that I have found.
By FAR the best lasagna I've ever eaten. The whole family loved it. Takes some time to make, but so worth it!
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