- 1 pound ground beef
- 3/4 pound Jones No Sugar Pork Sausage Roll 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
- 1/2 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
- 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.
- Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
- 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).
- Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting. Yield: 12 servings.
Reviews forTraditional Lasagna
"This is the best lasagna ever. I don't use pork sausage, I just add a few fennel seeds to my sauce to give a little sausage flavor."
"Best I have ever, ever had !!! Soooooo good."
"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, and I have had nothing but rave reviews from friends and family, and requests to please make this again. Best ever."
"Wow, Susan, that is so rude to rate a recipe that you didn’t even bother to try because you are some kind of lasagna snob. If the recipe is “beneath your standards”, just pass on by and find recipes more to your liking. Some of us are more interested in the food than in the tradition you use to make YOUR lasagna."
"I will rate a 3 just out of fairness. I will not try this recipe. I have made lasagna for many years and would never ever use cottage cheese. Gramcayo states that ricotta is dry. I use whole milk ricotta and add eggs to it as well as pepper,parsley and pecarino romano cheese. When making lasagna part of the taste is the sauce which I do not believe you can get a great taste by using sauce from a can and by adding paste which is sweet. I am glad that many people have found a recipe that they like. I prefer to make my sauce which cooks for hours and then make my lasagna with that. This was how I was taught many years ago and I have not had a complaint yet. For added flavor I use my meatballs from the sauce and smash them instead of just using ground beef. That adds even more flavor. Christine is right cottage cheese is too salty for lasagna."
"Cottage cheese is too salty to use in lasagna. Use whole milk ricotta onlyI I love Polly-o brand but it's hard to find in Colorado. I like a half and half mixture of sweet/hot Italian sausage. 3 tbsp. parsley is a lot, I like fresh basil. double or even triple the garlic. Good basic recipe."
"I so love the substitution of cottage cheese. I much prefer it to ricotta as I think ricotta tastes kind of dry. Great recipe"
"We love this recipe. Amazing!"