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Traditional Lasagna Recipe
Traditional Lasagna Recipe photo by Taste of Home

Traditional Lasagna Recipe

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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


  • 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

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.


  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.

Full-Bodied Red Wine

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

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Reviewed Jan. 29, 2016

"This lasagna is really yummy, I substituted spicy Italian sausage and a bottle of garlic meat tomato sauce instead of plain tomato sauce. As well as Italian flavored tomato paste since I dont have Italian seasoning. One thing that I blundered on was the garlic. Ive never cooked with garlic before so I accidently put 2 whole garlic bulbs instead of 2 cloves so it was very garlicy. Still yummy though and would be 10x better with the recipe amount. Im on my mobile and the star selection is acting up so in case it doesnt say this- 5 stars for this lasagna!"

Reviewed Jan. 17, 2016

"Made this for my son's soccer team, and again for a dinner party with my husband's work colleagues, and both times I received rave reviews for this dish. Even my picky 9-year old loved this lasagna. This will be my go-to recipe for lasagna!"

Reviewed Jan. 10, 2016

"This is the best lasagna I have ever eaten. It took a little time to put together but it was worth every minute to assemble"

Reviewed Jan. 1, 2016

"This recipe is very good added a few ingredients to this recipe, I added 1/4 cup of fried fennel, 1/2 cup of caramelized onion, a pound if fried muhrooms and some extra virgin Olive oil and 2 14 oz cans of fire roasted dice tomatoes, I only used one small can of tomato paste

Turned out excellent with a very zesty taste to the sauce -----YUM"

Reviewed Dec. 21, 2015

"I made this for my husband's birthday, and the family loved it. My sons-in-law wanted seconds and some to take home. I made two recipes worth so that I could do that. I'm thankful that the note said that the pan would be "full"; I was concerned, but it fit and there was no boil over. I especially enjoyed the layer of provolone cheese; that was something I had not seen in any other recipe."

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