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Traditional Lasagna

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois
  • Total Time
    Prep: 30 min. + simmering Bake: 70 min. + standing
  • Makes
    12 servings


  • 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% 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
  • Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Before adding any vegetable to your lasagna, it’s best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your dish watery.
  • Check out 100 of our favorite Italian recipes.
  • Nutrition Facts
    1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.


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    Average Rating:
    • Linda
      Nov 4, 2020

      I can't figure out how to leave a message for "Joan" who wanted to know if she could make this recipe with no-boil noodles. Yes, but you need to add more sauce to help them cook. I also would suggest trying "6 cheese lasagna" which is a recipe a little more authentic (ricotta instead of cottage cheese) and was created with No-Boil noodles in mind. A little hint - before baking cover your pan tightly with PLASTIC WRAP AND COVER THE PLASTIC WRAP WITH FOIL. Bake per the instructions and uncover for 10 minutes to set the top or not according to your preference. I hope this helps.

    • Wendie
      Sep 25, 2020

      No comment left

    • Joan
      Sep 15, 2020

      Can this be made with no boil lasagne noodles?

    • Grandmaj2u
      Jul 4, 2020

      Edit to my last review : Change cans of sauce to Ro's SENSITIVE Jar sauce

    • Katiayari
      Jun 28, 2020

      Best lasagna ever! My family loves it ??

    • Nicole
      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. of ricotta and cottage cheese is about 4 cups so I do 2 of each...a better balance for us.

    • Linda
      Jun 18, 2020

      No comment left

    • Kenny
      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!

    • Martha
      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!

    • Cookie214
      May 10, 2020

      Best ever !