Total TimePrep: 30 min. + simmering Bake: 70 min. + standing
- 1 pound ground beef
- 3/4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 3 large eggs
- 3 tablespoons minced fresh parsley
- 3 cups 4% Daisy small-curd cottage cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese (about 6 ounces)
- 3 cups shredded part-skim mozzarella cheese, divided
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
- Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
- Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Test Kitchen Tips
Nutrition Facts1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.
Jul 4, 2020
Edit to my last review : Change cans of sauce to Ro's SENSITIVE Jar sauce
Jun 28, 2020
Best lasagna ever! My family loves it ??
Jun 23, 2020
So a couple of things. 1. My family LOVES the meat sauce you make here so much, we use it like a marinara ALL THE TIME. 2. I have made this a couple times the only change is I use less cottage cheese. Example...total of ricotta and cottage cheese is about 4 cups so I do 2 of each...a better balance for us.
Jun 18, 2020
No comment left
Jun 11, 2020
I spent two years in the Toscana region of Italy. The Italian snobs in here have no CLUE that this is actually BETTER than any lasagna to be found in Firenze (Florence), Bologna, or Milano (Milan). Cottage cheese? My first thought was ARE YOU KIDDING ME? But after trying it, I will concur that it is BETTER than ricotta alone. SALUD!
May 13, 2020
I finally got to make this recipe to the t and it is amazing! My little girl who doesn’t eat any kind of combined foods loves it and asked me to make some again tonight. Thank you for sharing this awesome recipe!
May 10, 2020
Best ever !
May 4, 2020
I've made this recipe for years and it has always been a big hit. This recipe screams traditional, american lasagna in the very best way. It's very difficult to mess this one up as I have not always had every ingredient it calls for on hand (provolone, sausage, ricotta, etc). I love seeing how everyone has put their own spin on it and it still comes out beautifully.
May 1, 2020
No comment left
Apr 21, 2020
I don't care if this is traditional Italian lasagna or not. What is important to me is that it tastes good. This looks like my long lost recipe for lasagna that I made in the 70's. I got it off a box of pasta. I am so glad to have found it again. I can't wait to make it.