Traditional Lasagna Recipe
Traditional Lasagna Recipe photo by Taste of Home
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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. + simmering Bake: 70 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + simmering Bake: 70 min. + standing
MAKES: 12 servings


  • 1 pound ground beef
  • 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Nutritional Facts

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


  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. Adjust seasoning with additional salt and pepper, if desired.
  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.

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NurseHezz User ID: 8522543 265218
Reviewed Apr. 27, 2017

"This is, truly, a 5-star recipe! The best lasagna that I have ever eaten! The only tweak that I made was substituting seasoning salt for regular salt. Besides that, I followed it to a "T" . The whole family raved about it. Thanks for another winner :)"

2124arizona User ID: 845443 264758
Reviewed Apr. 17, 2017

"This is wonderful. The addition of provolone cheese make it."

KarenKeefe User ID: 2062961 264152
Reviewed Mar. 31, 2017

"Yes, must agree. One of the best I have ever tried! Did leave out the cottage cheese , though. Added extra ricotta instead. Delicious!"

rolorocko25 User ID: 8103226 260627
Reviewed Feb. 1, 2017

"Love, love, love this recipe!! It is so delicious, everyone raves over it. Will never make another lasagna recipe....ever!"

havingfunwithmyfamily User ID: 7043692 259960
Reviewed Jan. 19, 2017

"One of the best lasagna's I've had. I changed the beef and pork to only italian sausage. It was delicious!"

Trance User ID: 8971985 259145
Reviewed Jan. 3, 2017

"This will be my go to lasagna from now on. Perfect! Served it Christmas Eve to rave reviews from family and friends."

schamberlain User ID: 8299832 258821
Reviewed Dec. 29, 2016

"This has to be the best lasagna i have ever had. Only thing i changed is i used 1lb hot Italian sausage and 1/2lb gr beef. Amazing flavors. I love the provolone in this. This is my first time not popping a jar for the sauce and i will never go back. Thank you for sharing this recipe"

patricia diane User ID: 3271139 258724
Reviewed Dec. 27, 2016

"Pat Milo try it with real mozzarella and ricotta. cottage cheese cannot compare. you can leave out the meat. we like it without meat."

Bjctlc1492 User ID: 973233 258698
Reviewed Dec. 27, 2016

"Made this last week, it was the best lasagna I have ever made! So said hubby. Only changes I made was to use Italian sausage instead of the pork, and no boil noodles. I did add about a cup of water to the sauce to provide enough moisture for the noodles. The recipe is a keeper! Yes, it takes longer to cook, but so worth the effort!"

hiseascanvas User ID: 8272815 258694
Reviewed Dec. 26, 2016

"Emily and graysmommy it might not be a bad idea to stick with take out if you can't make this delicious lasagna"

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