Traditional Lasagna
TOTAL TIME: Prep: 30 min. + simmering Bake: 70 min. + standing
YIELD: 12 servings.
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
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1 pound ground beef
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3/4 pound bulk pork sausage
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3 cans (8 ounces each) tomato sauce
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2 cans (6 ounces each) tomato paste
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2 garlic cloves, minced
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2 teaspoons sugar
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1 teaspoon Italian seasoning
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1/2 to 1 teaspoon salt
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1/4 to 1/2 teaspoon pepper
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3 large eggs
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3 tablespoons minced fresh parsley
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3 cups 4% small-curd cottage cheese
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1 cup ricotta cheese
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1/2 cup grated Parmesan cheese
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9 lasagna noodles, cooked and drained
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6 slices provolone cheese (about 6 ounces)
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3 cups shredded part-skim mozzarella cheese, divided
Directions
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1.
In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper if desired.
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2.
Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
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3.
Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer baking dish with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 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).
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4.
Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let lasagna 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.
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