Laurel's Lasagna

Laurel's Lasagna

5 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“When we moved to Georgia in 1973, our real estate agent, Laurel, worked hard trying to get our family into a house that was owned by a builder. We received a great price on it because the builder was bitter from a recent divorce.(He realized that she would be awarded half of the profit!) My parents got the house for a song. Laurel made this recipe for our family when the deal was closed. I make it for baby showers, church functions, and funerals. Everyone loves this recipe! Makes 2 pans of lasagna and freezes very well.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 13x9 inch pans of lasagna

Directions

  1. In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain grease well.
  2. Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for one hour.
  3. In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well.
  4. In a separate bowl, combine cottage or ricotta cheese, eggs, and grated Parmesan cheese.
  5. Mix grated Colby and mozzarella cheeses together in a medium bowl.
  6. In each 13x9 inch casserole dish layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up.
  7. Bake in a preheated 375 degree F (190 degree C) oven for one hour and 45 minutes. Let stand 15 minutes before serving.

Share It

Reviews (5)

Rate This Recipe
DOREENB
13

DOREENB

This recipe takes a little more time to prepare, but it is well worth it!!!! My family LOVED it.....!!! I used the "no cook" lasagna for this, and I think the cottage cheese and the colby cheeses make a big difference!!!! I also substituted smoked turkey sausage for the ground pork and it was GREAT -- and cuts the fat a little!!!!! It definately freezes well and will be a "keeper" at our house!!!! Thank you Laurel and Holly!!!!

MSALOHA
12

MSALOHA

Wonderful 'from scratch' lasagna. The sauce is very flavorful. My Italian fioncee loved it and it was a huge hit for a party I made it for. It even freezes well.

mrsheard
11

mrsheard

This is an excellent recipe. It makes quite a bit, so you can freeze it for those days that you don't feel like cooking!!

More Reviews

Similar Recipes

Linda's Lasagna
(962)

Linda's Lasagna

Slow Cooker Lasagna
(482)

Slow Cooker Lasagna

Easy Lasagna II
(449)

Easy Lasagna II

Spaghetti Pizza Lasagna
(121)

Spaghetti Pizza Lasagna

Yummy Lasagna
(111)

Yummy Lasagna

Restaurant Style Lasagna
(79)

Restaurant Style Lasagna

Nutrition

Amount Per Serving (40 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 119 mg
  • 40%
  • Sodium
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Linda's Lasagna

>

next recipe:

Slow Cooker Lasagna