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Donna Lasagna

This traditional lasagna is a real crowd-pleaser. With ground beef, Italian sausage, a from-scratch tomato sauce and a rich cheese sauce, it's hearty and delicious. I get lots of compliments when I put together and share this wonderful dish.—Donna Patterson, Davenport, Iowa
  • Total Time
    Prep: 40 min. Bake: 1 hour + standing
  • Makes
    12 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 8 ounces mild or hot Italian sausage
  • 1 can (15 ounces) tomato puree
  • 2 cans (6 ounces each) tomato paste
  • 3 tablespoons dried parsley flakes, divided
  • 2 tablespoons sugar
  • 1 tablespoon dried basil
  • 1-1/2 teaspoons salt, divided
  • 1 garlic clove, minced
  • 2 large eggs, lightly beaten
  • 3 cups Daisy cream-style cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 9 lasagna noodles, cooked and drained
  • 4 cups shredded part-skim mozzarella cheese

Directions

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt.
  • Spread 1/2 cup meat mixture in a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
  • Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 377 calories, 18g fat (10g saturated fat), 102mg cholesterol, 925mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 29g protein.

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Reviews

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Average Rating:
  • pfriedrich
    Jan 21, 2015

    Thank you, Donna! I've been looking for that perfect classic "go-to" lasagna -- and I found it in your recipe. Clean, delicious, yumminess the whole family loved -- and it just gets better as leftovers the next day. I also nearly doubled the tomato puree (29 oz. can) but went by-the-book for the rest. Fantastico!

  • angelic0w
    Jan 4, 2015

    I make this lasagna at least once a month for church dinners. I double the meat; however, everything else in this recipe is added as stated. This is a phenomenal lasagna recipe!!!

  • JenniSchulzDC
    Aug 25, 2014

    Made this as written, minus the Italian sausage because we didn't have it in the house. My husband isn't a leftover or pasta person but he wanted more and more of this and was sad when it was gone. It only lasted a few days between the two of us with eating it for dinner and lunch. Would make a great make-ahead freezer meal also! I feel the blend of the spices and added cottage cheese make this taste so wonderful.

  • KimberlyRL
    Oct 19, 2013

    Perfect comfort food! I make extra sauce to spoon over servings . Cottage cheese and ricotta cheese can be interchangeable , depending on preference.

  • carollarsen
    Feb 1, 2011

    I'm not easily impressed but this was excellent. I used my own sauce which was much richer but the cheeses in this really made a difference. Be sure you let it set before cutting.

  • SignalSuzy
    Jun 4, 2009

    This was delicious. I made extra sauce because photo looks dry. I also baked with non-stick foil and uncovered the last 10 minutes. Delicious and looked good.