This is a great tasting lasagna, and a family favorite.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

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  • Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.

  • In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.

  • Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.

  • Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition Facts

406.3 calories; 31.7 g protein; 26.4 g carbohydrates; 96.8 mg cholesterol; 1318 mg sodium. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2007
Very good. I add one 10oz. box of frozen chopped spinach with the meat mixture for more nutrition. Good way sneak in something green Moms. Tip for all Lasagna makers - no need to wash another pot to boil noodles. Soak raw hard noodles in a large bowl of hot tap or boiling water for 30 min. Then layer as usual. Noodles won't be cooked but will complete it's cooking in the oven. Read More
(38)

Most helpful critical review

Rating: 3 stars
03/24/2003
It's okay but COTTAGE CHEESE???? I knew I should have just used the ricotta but I wanted to try it first as is. Next time--- RICOTTA. Now that it's so available I don't know why anyone would use cottage cheese in lasagne. Read More
(50)
73 Ratings
  • 5 star values: 45
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
03/24/2003
It's okay but COTTAGE CHEESE???? I knew I should have just used the ricotta but I wanted to try it first as is. Next time--- RICOTTA. Now that it's so available I don't know why anyone would use cottage cheese in lasagne. Read More
(50)
Rating: 4 stars
03/24/2007
Very good. I add one 10oz. box of frozen chopped spinach with the meat mixture for more nutrition. Good way sneak in something green Moms. Tip for all Lasagna makers - no need to wash another pot to boil noodles. Soak raw hard noodles in a large bowl of hot tap or boiling water for 30 min. Then layer as usual. Noodles won't be cooked but will complete it's cooking in the oven. Read More
(38)
Rating: 5 stars
03/24/2003
Great tasting lasagne! This recipe requires a little preparation but it is certainly worth it. I chose to use chicken instead of beef and it wasn't a problem. Using many different cheeses makes the lasagna tick! Perhaps adding a tad more sugar to the tomato mix would be nice for the tomato paste is quite concentrated. Also I would recommend putting something (an egg more cheese tomato sauce etc.) on the top layer of lasagna noodles so that they won't be burnt. Mmmmm.:) Read More
(32)
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Rating: 5 stars
01/22/2007
I have been using this recipe since 2004 with great success. I use Rao's marinara sauce and substitute half the cottage cheese with whole milk Ricotta. I use oven ready lasagna noodles dipped in boiling water for a few seconds. Finally I use a combination of resh and regular mozzarella. Top of with marinara. These modifications have put this very good recipe over the top. Don't cheap out on the ingredients. Read More
(30)
Rating: 5 stars
12/04/2002
I have recieved rave reviews from friends that come and try this dish! Some have gone as far to say it is the best lasagne they have eaten. I really love it but I do add one or two things from the origional recipe. I add chopped zucchini and mushrooms to two of the layers. I also use mozerrella more than I use parmesan cheeze. I have found this to make it even better for me. Great Recipe. Read More
(25)
Rating: 4 stars
07/02/2010
This recipe was pretty amazing and is the first time I made lasagna. It turned out really well but I did not use cottage cheese. I used ricotta. I also recommend making a little more sauce if you like it saucy! I also only had to bake mine for 45 minutes and it was ready. Any longer and it would have been really dry. I only had to use about 6 noodles so dont boil the whole box.:) Read More
(23)
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Rating: 5 stars
02/26/2006
Great recipe -- gets lots of compliments. OK I cheated and just used spaghetti sauce but it's still great. Not over-tomatoey like a lot lasagna. I cut recipe in half and still need 9 lasagna noodles -- just trim them for an 7X7 square baking dish. Oh and used ricotta too instead of cottage cheese. This is the keeper of lasgana recipes. Read More
(23)
Rating: 5 stars
11/22/2010
I only cook about 3 times a year and tried this recipe for my boyfriend's kids who are extremely picky. Aside from that their family is full blooded Italian and they are used to their Nannie's cooking. The kids later told their aunts it was the best lasagna ever and begged me to make it again. I replaced the cottage cheese with ricotta...and used lavender salt in the meat. I also made the meat mixture the day ahead to let all the spices come to know each other. Read More
(22)
Rating: 2 stars
07/12/2010
i folllowed the directions exactly and found something was missing. and the flavor was not there. Read More
(21)