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. This classic lasagna recipe is 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.

Test Kitchen Tips

Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.

Before adding any vegetable to your lasagna, it’s best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your dish watery.

Check out 100 of our favorite Italian recipes.

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:

bfmulligan

Feb 9, 2019

I was so surprised by how delicious this lasagna turned out to be. I've now made it 3 times and now it's my favorite! I made it exactly as written.
jesachef

Jan 20, 2019

Lasagna is not a dish that originated in Italy. So this is American Lasagna and it's delicious - it uses cottage cheese which is not as gritty as ricotta can be. Lasagna comes from the Greeks - I actually make a Greek lasagna better known as Pastitsio it is layered pasta with ground beef but when I want American Lasagna I make this recipe. Did you know the Brits actually found a recipe for Lasagna from the 1390's? Each country has perfected their own claim to Lasagna fame. When the Italians make it in Northern Italy they do not use ricotta cheese, they use a creamy cheese sauce known as besciamella. Ricotta is used in the Southern region only, this is why many Italians in America use ricotta - most are descendants from Southern Italians. So even Mario or Giada is making it wrong if you are from Tuscany.
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.