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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. plus simmering Bake: 70 min. + standing
MAKES: 12 servings

Ingredients

  • 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 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 (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, 1144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g 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.
  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
(267)
RATING DISTRIBUTION
5 Star
 (247)
4 Star
 (14)
3 Star
 (4)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed May. 23, 2016

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

MY REVIEW
Reviewed Apr. 26, 2016

"Always a hit with this recipe. It also freezes well."

MY REVIEW
Reviewed Mar. 8, 2016

"I've made this lasagna several times now. Love it! Last night I served it to my dinner guests, and even the person who said he HATED lasagna ate a great big helping. This really does make a lot, so I suggest that you use a nice deep lasagna pan. I made some simple additions to suit our tastes: a half cup of diced onions sauteed with the meat, a 10 ounce jar of sliced mushrooms (drained), and I increased the sausage to one pound. I also increased the tomato sauce to 30 ounces. Extra mozzarella on every layer. Perfecto! Helpful hints: Add the top layer of cheese after you uncover the lasagna so it doesn't stick to the foil. And in response to several questions about the sausage, recommendations are to use ground Italian sausage, NOT pork breakfast sausage or sausage links. I made the mistake of using pork breakfast sausage the first time I made this and the taste totally overwhelmed it. Yikes"

MY REVIEW
Reviewed Mar. 5, 2016

"I absolutely Love it!!!! Ive made this the first time with beef and mild italian sausage, this time i used ground turkey and mild italian sausage i actuallu think i liked it better this time(and i normally Hate ground turkey) I did tweek it though. Instead of mozzarella and provolone I use a 5 or 6 cheese Italian blend. I also use sharp, Jack and Colby. I use 15 ounces of ricotta and two eggs instead of three. Today I added a little chicken broth to loosen it up a bit. It wasn't soupy!!!! The seasonings I changed up a bit too, in addition to Italian I used a complete sazon seasoning, and adobo. CLassico traditional sause and diced tomatoes with oregano and Basil. I Sauteed garlic and shallots. I love love love the cottage cheese, it gives the ricotta a little kick. I must now use that cheese mixture in some homemade ravioli!!!!!! Yummmm"

MY REVIEW
Reviewed Mar. 4, 2016

"Okay so I substituted garlic for the powder. And also the beef for ground turkey and instead of spicy sausage I used mild and it was great well the meat sauce. I have my lasagna in the ovenext right now but I'm sure it'll be great. :)"

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