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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 Nov. 16, 2015

"This recipe is very similar to one called "My Famous Cheesy, Heavy-duty Lasagna". The one difference is the meat. I used 1 1/2 lbs. ground chuck and 1/4 lb. bulk Italian pork sausage with 1/2 diced onion added to the meats then drained off the grease. I also used 3-16oz cans Hunts tomato sauce and 1 6oz. can tomato paste. I used 2 tsp. of Italian seasoning and 1/2 tsp. salt. For the cheese I used a 16 oz. block of mozzarella-shredded by hand instead of the 12 oz. in the recipe. I also added a pkg. of Kraft Italian 5-cheese finely grated to the top when it is uncovered. I baked at 350 degrees for 60 minutes, then uncovered and baked 15 minutes more with the added cheese. This is a very good lasagna recipe, but be sure to bake in a lasagna pan as it does not fit into a 13 X 9 pan!"

Reviewed Nov. 12, 2015

"My husband made this Lasagna last night and it was SO delicious and by far the best lasagna we have ever eaten - other recipes don't even come close! We have 3 young children who all raved over it and our daughter even brought some to school in her thermos for lunch. It made plenty for a family of 5 - still have a few pieces left over but they won't make it till the end of the day! My husband ate 3 pieces for dinner on his own! Grab some Italian bread and make this recipe - you'll be so happy you did! 10 YUMMY STARS!!!! :)"

Reviewed Nov. 10, 2015

"I am a terrible cook and I found this to be easy and delicious! I would definitely recommend it!"

Reviewed Nov. 4, 2015

"Best I ever made or ate."

Reviewed Nov. 3, 2015

"Made it for Canada Day - my guests loved it!"

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