This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

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  • While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

  • Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Nutrition Facts

494.1 calories; 38.2 g protein; 38.2 g carbohydrates; 104.5 mg cholesterol; 1625.9 mg sodium. Full Nutrition

Reviews (1129)

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Most helpful positive review

Rating: 5 stars
03/17/2007
I have become famous for making this lasagna. It really is a fabulous recipe. One thing to note, though, is that cottage cheese will not work for lasagna -- you need to get the 15-oz. container of WHOLE MILK ricotta. Also, a good idea is to bake it for the 30 minutes the night before, keep it in the refrigerator, and the next day, sprinkle the 1/2 pound of mozz on top and then bake for 15 minutes before serving. That way, the flavors gel overnight, but you still get the feeling of eating the lasagna "fresh". Read More
(778)

Most helpful critical review

Rating: 2 stars
12/30/2006
I made this for a crowd Christmas Eve. I thought it was terrible even after trying to kick it up a knotch with additional spices and meat. I used top of the line ingredigents. Very disappointing. I should know by experience not to trust ratings esp on a holiday! Some one said it tasted like Stouffers Lasagna---and it did! Save your self the trouble and buy Stouffers. I am sorry but stouffers is not my idea of good lasagne---just a quick cheap substitute in a pinch. Read More
(232)
1546 Ratings
  • 5 star values: 1232
  • 4 star values: 242
  • 3 star values: 55
  • 2 star values: 8
  • 1 star values: 9
Rating: 5 stars
03/17/2007
I have become famous for making this lasagna. It really is a fabulous recipe. One thing to note, though, is that cottage cheese will not work for lasagna -- you need to get the 15-oz. container of WHOLE MILK ricotta. Also, a good idea is to bake it for the 30 minutes the night before, keep it in the refrigerator, and the next day, sprinkle the 1/2 pound of mozz on top and then bake for 15 minutes before serving. That way, the flavors gel overnight, but you still get the feeling of eating the lasagna "fresh". Read More
(778)
Rating: 5 stars
12/15/2007
This is the one! I love lasagna so I've tried many recipes looking for that special one and this is it. The only change I made was that I added fresh mushrooms and a bit more water to the sauce. STICK WITH THE COTTAGE CHEESE! I decided to try the cottage cheese instead of the ricotta like many others changed and I'm glad I stayed with cottage cheese. I did blend the cottage cheese up with a hand mixer however so it came out to the same consistancy as ricotta and so there wouldn't be any noticable curds in the lasagna. I've used ricotta on many other recipes and the cottage cheese beats it in flavor and creaminess by far!!! I will never use ricotta again. Thanks for such a great recipe! Read More
(609)
Rating: 2 stars
12/30/2006
I made this for a crowd Christmas Eve. I thought it was terrible even after trying to kick it up a knotch with additional spices and meat. I used top of the line ingredigents. Very disappointing. I should know by experience not to trust ratings esp on a holiday! Some one said it tasted like Stouffers Lasagna---and it did! Save your self the trouble and buy Stouffers. I am sorry but stouffers is not my idea of good lasagne---just a quick cheap substitute in a pinch. Read More
(232)
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Rating: 5 stars
09/26/2006
This was excellent! I've only made lasagna one other time and this was so much better. I did use Ricotta cheese instead of cottage cheese only because of what I remember about eating cottage and peaches as a snack as a kid (ARGH). Never want cottage cheese again. Instead of no-bake noodle or boiling the noodles, I placed them in room temperature water for about 40 minutes and that worked great. (got this from someone else on AllRecipes) I added about 1 teaspoon of basil and a bay leaf to the sauce while it simmered. Be sure to remove the bay leaf! Since it's only me and my 21 year old son at home, I have a lot of leftovers and it was exceptional the next day. I also shared with my niece and her 2 year old and they loved it!! Read More
(134)
Rating: 5 stars
09/16/2006
Excellent lasagna. I added riccotta cheese instead of cottage like everyone else did...GOOD idea! also, added: white wine, italian seasoning, fresh-chopped parsley, and mushrooms to the sauce. It really adds flavor to it. In addition, instead of cooking the sauce, I put it in the slow-cooker for an hour on high, then on low all day which really makes the sauce shine. Just remember to add a bit of water and/or wine to it throughout the day. Best stuff you'll ever taste! Read More
(104)
Rating: 5 stars
06/19/2007
Excellent! I used cottage cheese and no-boil noodles. This lasagna is different how you don't layer everything like other lasagnas. I think this helps it stay together. Very tasty! We split it into 10 servings and each serving was a perfect portion. Read More
(79)
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Rating: 5 stars
09/18/2006
I have tried several different lasagnas now and this is mine & my husband's favorite so far. I added 1 (10-oz) package frozen spinach with the parmesan & egg, only used 4 oz cottage cheese, and used 1 cup shredded mozzarella and 1 cup shredded cheddar in place of the 1 lb mozzarella. The sauce had a wonderful flavor and I would use it again for pasta (but the Slow Cooker Spinach Marinara from this site is my favorite). My husband commented that it was a little too saucy and could've used the addition of mushrooms and more cheese. Read More
(79)
Rating: 5 stars
04/11/2007
I made 6 9x13 pans of this for a dinner of about 30 people. I got so many compliments! It was easy to assemble and with the basic ingredients it appealed to everyone. I did substitute ground turkey for the beef since we don't eat red meat but it did not affect the taste - obviously because no one else knew about the switch!! I'll make this for my family next time it's lasagna night!! Read More
(66)
Rating: 5 stars
11/04/2005
I made this for a family that I work for, tried it, and was blown away. VERY VERY GOOD. I might have put more seasonings in it, as I like my food very flavorful. It was perfect, am making it again tonight! Read More
(55)