Traditional Lasagna

Name: Traditional Lasagna
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 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; 1/2 to 1 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 3 large eggs; 3 tablespoons minced fresh parsley; 3 cups 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

My family first tasted this rich, homemade lasagna recipe 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

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
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 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

Directions

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.

Nutrition Facts

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

Originally published as Traditional Lasagna in Taste of Home April/May 2000

Reviews

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Average Rating:

Debbie

Nov 29, 2018

Real Chefs will tell you to try their recipe and feel free to take the recipe and put your own spin on it, using ingredients you like. Martin you are out of line with your criticism. I have eaten a similar lasagna at the home of Italian friends. How many times have you heard real chefs say traditional recipes will be different depending on the region of Italy it came from. So why don't you learn to keep your opinions to yourself and comment on the recipe only if you made it. Seeing your displeasure with the ingredients, I doubt that's going to happen. So keep it to yourself. Love your comment bldrblue!
angela32

Nov 6, 2018

Delicious!!!
Nan

Nov 5, 2018

If you look at the ingredient list, the noodles are cooked and drained before assembling the dish.
bldrblue

Oct 7, 2018

Don't you just love the smell of pomposity in the morning? :) This recipe specifically states that it is American Lasagna. That differentiates it from Italian lasagna, but I have always found that rather than disparage a recipe because of your purist tastes, or dismissing it out of hand, try it. Different people like different things. I quite like both this version and the ones made in Italian kitchens. You will find differences in recipes from your own Mario and Giada, and I'm not sure I would rank either of them among the world class of chefs that you seem to suggest they are, Martin. I would also note that some of the best cooking came from the kitchens of "housewives". Unbelievable.
guesswhatmimi

May 24, 2018

I have made this recipe since it appeared 18 years ago, it is absolutely the best. No matter what the negative reviews say, just try it and make it EXACTLY as it is written. I was skeptical but after making it ..the family loved it hands down and i'm a particular cook. Make it and try it...you're family will love it!
Martin

Mar 31, 2018

This just confirms that Taste of Home is a generic cook's recipe guide. I grew up with authentic, Ellis Island, Italian grandmothers homemade pasta. Cottage cheese???? How does this even make the list of good Italian food recipes. And where is the mozzarella, fresh basil, and parmesan reggiano?? When I see recipes on-line and the posting is from Taste of Home, I approach with apprehension. These are mediocre, "housewife" recipes. Go to Food Network instead and try Mario or Giada. Real chefs.
Allie

Mar 29, 2018

Absolutely the best lasagne I have ever eaten. Hands down, will never make another recipe....truly fantastic!
desn2004

Mar 29, 2018

Awesome base recipe. I didn't have provolone so just used extra mozzarella, will try provolone next time. I also added mushrooms and an onion. This was so yummy.
Betty

Mar 1, 2018

I have always par boiled my Lasagna Noodles and your recipe doesn't require that step. Will the 50 min cooking then 20 min additional uncovered accomplish that. I live in a very small town in NE Arkansas and our 1 grocery store doesn't carry ricotta, so may I add more cottage cheese, and would I still use egg then. I was plan on making for dinner tonight. Thank you for sharing your recipe looks delicious.
Sally

Feb 7, 2018

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.