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The Best Lasagna on Earth

CoryLynn is a crunchy mama of four beautiful tiny humans who is passionate about all things love, mothering, nursing, and life.

I've been making this lasagna for years. It's the best!

I've been making this lasagna for years. It's the best!

A Tried and True Recipe

This one is the one, y'all. The one your kids ask for. The one your husband requests. The one you end up making once a week because it's Just. That. Darn. Good.

At the ripe old age of 18, while I was learning to cook with two babies on my hip and a husband who was going to starve if I didn't get it together in the kitchen, this gem of a recipe was born. I could go on and on about how good this thing tastes . . . but if you're already reading the recipe you'll know that soon enough. What makes this recipe so good isn't limited to how great it tastes.

It's also a great make-ahead meal. I find myself putting it together and sticking it in the fridge to pop in the oven when I get home from 12-hour nursing shifts. It also tastes pretty darn good after being prepped and frozen, too.

Not only can it be pre-made, but it also comes with leftovers! Even at my house of five, we have enough to enjoy it one more day. That means less work for us moms (or dads)!

Cook Time

Prep timeCook timeReady inYields

45 min

50 min

1 hour 35 min

8 hearty servings

Ingredients

For the meat layer:

  • 1/2 pound sausage
  • 1/2 pound ground beef
  • 1/2 cup onions, minced
  • 1 tablespoon garlic, minced
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 can tomato sauce
  • 1/2 teaspoon basil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the noodle layer:

  • 6 lasagna noodles

For the cottage cheese layer:

  • 1 cup cottage cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon basil
  • 1/2 teaspoon Italian seasoning

For the cheese layer:

  • 1 pound shredded mozzarella cheese
  • 1/2 teaspoon parsley
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. On your stovetop, cook the sausage, ground beef, onion and garlic on medium heat until nicely browned. Drain the grease and return the ingredients to the stovetop.
  3. Once the ingredients are back on the stovetop, add the diced tomatoes, tomato paste and tomato sauce. Stir this mixture well. Sprinkle with basil, Italian seasoning, salt and pepper. Cover and let simmer for about 1 hour, stirring occasionally.
  4. Bring a pot of salted water to a boil. Add noodles. Cook for 8-10 minutes before draining and rinsing with cold water.
  5. In a mixing bowl, combine cottage cheese, egg, Parmesan cheese, basil and Italian seasoning together.
  6. Assemble your lasagna in the following sequence: three noodles, 1/2 of cottage cheese mixture, 1/2 of meat mixture, 1/2 of cheese mixture, repeat.
  7. Bake for 50 minutes or until the cheese becomes golden.

Recommended Dutch Oven

Comments

Sp Greaney from Ireland on June 29, 2020:

I've never used cottage cheese in a lasagne dish before, that,s a very interesting tip. Thanks for sharing your recipe.