- 1 pound ground beef
- 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
- 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
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 3 large 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 (about 6 ounces)
- 3 cups shredded part-skim mozzarella cheese, divided
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
- Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
- Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-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 remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting. Yield: 12 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Traditional Lasagna
"Can this dish be made the night before??"
"Really great traditional recipe! Exactly what you need when you want a true down home Lasagna recipe!"
"This is my go-to lasagna. I really like the sauce. I use mild Italian sausage instead of bulk pork sausage and usually make a double recipe. I save the extra to use on spaghetti. It's a great recipe for entertaining. I make all the components ahead and just assemble and bake."
"I make mine the same way you do only I don't use any ricotta cheese, it makes it to dry for my taste."
"This is a very good recipe but I've now made it several times with and without the sausage and we think it's better without the sausage since it's less greasy. I just add a little of the traditional, sausage spices to the grind beef and increase the ground beef (lean) proportionately. We make it about nice a month these day, sometimes more often in winter."
"I was using a different lasagna recipe on this site, but having tried this one, there's no going back. I made it exactly as stated, but I used mild Italian sausages (out of their casings) and a full package of SMOKED provolone. This was one decadent, cheesy, saucy, meaty lasagna. Best ever."
"My first time making lasagna. I followed the recipe except I used store bought spaghetti sauce. My family really enjoyed this dish."
"How do you freeze this, cooked or uncooked.????"
"Always a hit with this recipe. It also freezes well."