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Traditional Lasagna Recipe
Traditional Lasagna Recipe photo by Taste of Home
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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. + simmering Bake: 70 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + simmering Bake: 70 min. + standing
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.

Directions

  1. 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.
  2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
  3. 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).
  4. Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting. Yield: 12 servings.
Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25

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
(275)
RATING DISTRIBUTION
5 Star
 (251)
4 Star
 (17)
3 Star
 (4)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Emily User ID: 8982151 257829
Reviewed Dec. 8, 2016

"This is a disaster too long cooking waste of time and money."

MY REVIEW
kate User ID: 8976551 257410
Reviewed Nov. 28, 2016

"I can't wait for Christmas! I will surely prepare this lasagna for dinner with the use of bentilia to substitute the noddles used for healthier Christmas eve dinner, and of course to enjoy the dinner without hearing the kids complain."

MY REVIEW
Beverlyjeanne User ID: 8201609 257354
Reviewed Nov. 27, 2016

"Can this dish be made the night before??"

MY REVIEW
kjh34 User ID: 7299128 255669
Reviewed Oct. 20, 2016

"Really great traditional recipe! Exactly what you need when you want a true down home Lasagna recipe!"

MY REVIEW
tohmtncook User ID: 1885338 253884
Reviewed Sep. 9, 2016

"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."

MY REVIEW
KatrinaBurks User ID: 8394757 253481
Reviewed Aug. 31, 2016

"I make mine the same way you do only I don't use any ricotta cheese, it makes it to dry for my taste."

MY REVIEW
jpcoltersf User ID: 8905049 252950
Reviewed Aug. 20, 2016

"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."

MY REVIEW
Summy User ID: 1386846 251889
Reviewed Jul. 26, 2016

"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 REVIEW
ch29920138 User ID: 8422125 251704
Reviewed Jul. 21, 2016

"My first time making lasagna. I followed the recipe except I used store bought spaghetti sauce. My family really enjoyed this dish."

MY REVIEW
tsrman User ID: 8866452 248521
Reviewed May. 23, 2016

"How do you freeze this, cooked or uncooked.????"

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