Recipe By CRAIG
Rating
Published Mar 25th
Prep 1h Cook 45m Additional - Ready In 1h 45m
Servings 8 servings Calories 638

This is my mom’s special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.

Recipe Ingredients

  • 1 (16 ounce) package lasagna noodles
  • ½ pound ground pork
  • ½ pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, crushed
  • ½ teaspoon dried oregano
  • ½ cup minced onion
  • ⅓ teaspoon white sugar
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons salt
  • 1 pound small curd cottage cheese
  • 3 eggs
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 pound shredded mozzarella cheese

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. 2 Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  3. 3 In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  4. 4 In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  5. 5 Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Nutrition Facts

  • Calories 638
  • Carbohydrate 54 g
  • Cholesterol 160.8 mg
  • Fat 27.2 g
  • Fiber 4.5 g
  • Protein 45.7 g
  • Saturated Fat 13.4 g
  • Sodium 2053 mg
  • Sugar 4.3 g

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Reviews

  1. this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace sugar with 2 tsp ground carrot (thanks for the tip) - also replaced pork sausage with mild Italian sausage. I doubled everything - Read more ...
  2. This is the best lasagna we have ever had! And my BFF is Italian! Lol! The only changes I made were to add a layer of the sauce to the bottom like another review recommended. Make it a BIG can of tomato sauce. And use a little bit more cottage cheese. It makes the sauce - Read more ...
  3. I made this for Valentines day the nigt before. I substituted Ricotta for cottage cheese only used a couple dashes of salt in both the sauce and cheese mix and used one pound italian sausage instead of the beef/pork combo. Baked it for thirty minutes covered 5 uncovered then let it cool and put it - Read more ...
  4. YUM! What a fantastic recipe. My picky husband even LOVED it. FYI...top it with mozerella cheese and bake 15 min. longer so it's not runny.
  5. This is a wonderful recipe! It is easy to make and everyone loves it. I have made it three times now and each time I used all ground beef instead of the pork. I also don't put double noodle layers I do it with three single noodle layers. It is the best!
  6. I made this for my family and it was great, the best ziti recipe I have tried. 4 stars instead of 5 because this recipe really should be written that you need a layer of sauce on the bottom of the pan before the first layer of pasta, or the first layer will be really - Read more ...
  7. This is very yummy. I did have a few problems though. First I thought it had too much of a tomatoey taste in the sauce so I added some carrot based on some of the other reviews but it still had that tomato taste so I added a few teaspoons of brown sugar. Second I - Read more ...
  8. I loved this recipe with a few changes. Based on previous reviews I made a little more sauce used 1/8 cup minced carrots instead of sugar and reduced the salt. I think cottage cheese is a wonderful replacement for the traditional ricotta and (to really freak out you traditionalists) I use swiss cheese instead of - Read more ...
  9. I was sceptical using cottage cheese and sorry to say....it really does not belong in an italian dish. Fresh Ricotta cheese is really the best bet or from a super market is still better than cottage cheese. Ricotta cheese has a different flavor than cottage cheese. It is slightly sweeter and not salty like cottage - Read more ...
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