Classic Lasagna


Classic Lasagna

This is from a 1990's issue of Taste of Home.
Course Main Course
Servings 12


  • 1 lb ground beef
  • ¾ lb pork sausage
  • 3 cans tomato sauce 8 oz each
  • 2 cans tomato paste 6 oz each
  • 2 cloves garlic minced
  • 2 tsp sugar
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • 3 eggs
  • 3 tbsp fresh parsley minced
  • 3 cups cottage cheese
  • 8 oz ricotta cheese
  • ½ cup parmesan cheese grated
  • 9 lasagna noodles cooked and drained
  • 6 slices provolone cheese
  • 3 cups shredded mozzarella cheese divided


  • In a skillet, cook meat over medium heat until no longer pink; drain.
    (I find that boiling meat in water produces a more tender meat. Drain into a bowl and toss outside, NOT down your drain!)
  • Add the next seven ingredients to the drained meat.
    Simmer, uncovered, for 1 hour, stirring occasionally.
  • In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
  • Spread one cup of meat sauce in a greased 9 x 13 baking dish.
  • Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella.
    Top with the remaining noodles, meat sauce and mozzarella. (Dish will be full.)
  • Cover and bake at 375°F for 50 minutes.
  • Uncover and bake for 20 more minutes.
  • Let stand for 15 minutes before cutting.
Keyword lasagna


This is a great lasagna recipe. It can be labor-intensive and expensive. Use this recipe or one similar to learn the art of lasagna making. Then, you’ll be able to make lasagna without a recipe, using whatever types and amounts of meat, cheeses, etc. that you can afford.  

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