Menu Enter a recipe name, ingredient, keyword...


Absolute Best Ever Lasagna


My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.

Google Ads
Rate this recipe 4.5/5 (23 Votes)


  • 1 1⁄2 pounds lean ground beef
  • 1 ⁄2 pound Italian sausage
  • 1 large onion, chopped
  • 2 -3 garlic cloves, minced
  • 1 1⁄2-2 teaspoons salt (or to taste)
  • 1 teaspoon fresh coarse ground black pepper (or to taste)
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
  • 2 (6-ounce) cans tomato paste
  • 24 ounces cottage cheese or 24 ounces ricotta cheese
  • 2 eggs, beaten
  • 1 ⁄2 teaspoon pepper
  • 2 tablespoons parsley
  • 1 ⁄2 cup Parmesan cheese, grated
  • 1 pound mozzarella cheese, divided
  • 12 -15 lasagna noodles


Servings 6
Preparation time 90mins
Cooking time 150mins
Adapted from


Step 1

Brown ground beef, Italian sausage, onion and garlic.

Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed.

Cover and simmer 1 hour (or longer,but watch for getting too dry).

Cook lasagna noodles according to package directions; drain and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1 pound of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.

Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.

Let sit for 15-20 minutes before cutting and serving.

You'll also love

Review this recipe

Mini Mac 'n Cheese Muffins Lemon, Asparagus, Chicken Pasta